Fluffy Raspberry Tapioca Pudding

• 1 egg
• 2-3/4 cups milk
• 1/3 cup sugar
• 3 Tbsp. MINUTE Tapioca
• 1 tsp. vanilla
• 1 cup thawed COOL WHIP Whipped Topping
• 2 Tbsp. seedless raspberry jam

1. Beat egg and milk in medium saucepan with wire whisk until well blended.
2. Stir in sugar and tapioca.
3. Let stand 5 min.
4. Bring to full rolling boil on medium heat, stirring constantly.
5. Remove from heat.
6. Stir in vanilla.
7. Pour into medium bowl.
8. Place plastic wrap directly on surface of pudding.
9. Refrigerate 1 hour or until cooled.
10. (Pudding thickens as it cools.)
11. Gently stir in whipped topping.
12. Add jam; stir slightly to swirl.

egg, milk, sugar, tapioca, vanilla, seedless raspberry jam

Taken from www.kraftrecipes.com/recipes/fluffy-raspberry-tapioca-pudding-56042.aspx (may not work)