Crock Pot Tapioca

Crock Pot Tapioca Pudding

Ingredients:

2 quarts milk

1 cup small pearl tapioca

1 cup sugar

4 eggs

2 teaspoons vanilla

1 8-10 oz container cool whip

Directions:

 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. 

My variations:

*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.