Crock Pot Tapioca Pudding
2 quarts milk
1 cup small pearl tapioca
1 cup sugar
2 teaspoons vanilla
1 8-10 oz container cool whip
Stir milk, tapioca and sugar together in crock pot. Cook on high for three hours or until tapioca is clear.
Beat eggs, add vanilla. Temper eggs by adding in a small amount of tapioca, stir. Whisk eggs mixture into crock pot, cook 20 more minutes. Take out of crock pot, let cool and fold in cool whip.
*I hardly ever use small tapioca. I like the big ones.
*If you want it sweeter, add another 1/2 cup of sugar. I'm sweet enough.
*Sometimes, I eat it all before it gets to the cool whip stage.
*It gets kind of "gummy" if you leave out the cool whip altogether, but I like it that way too.