Wedding Tapioca Salad

• 5 cups Water
• 2 cups Sugar
• 2/3 cups Minute Tapioca
• 2 teaspoons Lemon Juice
• 1 teaspoon Vanilla
• 1 quart Whipping Cream
• 1 cup Icing Sugar
• 2 pounds Fresh Strawberries

1. Note this requires a minimum of 5 hours chill time (in two parts), so plan ahead.
2. In a medium saucepan, bring the water, sugar and tapioca to a boil for 3 minutes. Remove from heat and add lemon juice and vanilla. Cool completely, 4 hours or overnight.
3. In a mixing bowl, whip the cream until fairly stiff then add icing sugar.
4. Hull and slice the strawberries.
5. Fold together the cooled gelatin, whipped cream and strawberries. Chill 1 hour or more before serving.
6. Notes:
7. 1. I like to use extra strawberries. You can also try fresh or frozen raspberries, but they will make the salad pink instead of white.
8. 2. You can also substitute whipped Nutriwhip or Cool Whip whipped topping for the whipping cream if you don't mind the change in flavor.

water, sugar, tapioca, lemon juice, vanilla, whipping cream, icing sugar, fresh strawberries

Taken from tastykitchen.com/recipes/salads/wedding-tapioca-salad/ (may not work)