4 tbsp. minute tapioca
3 tbsp. sugar
1 egg yolk
1/2 tsp. salt
2 c. milk
1 egg white
2 tbsp. sugar
3/4 tsp. vanilla

Hold for next day. 8 oz. can crushed pineapple

The Day Before: Mix tapioca, salt, 3 tablespoons sugar and egg yolk in saucepan. Let stand 5 minutes. Beat egg white until foamy, gradually add 2 tablespoons of sugar, beat until stiff peaks form. Set aside. Cook tapioca mixture over medium heat to full boil, stirring constantly for 6 to 8 minutes. Gradually add to beaten egg white, stirring quickly until blended. Stir in vanilla, cook 20 minutes. Stir and refrigerate overnight. Then mix Cool Whip and pineapple. This is a light and delicious dessert to serve with Jello.