Ingredients
4 packages (3 ounces each) tapioca pudding mix8 cups whole milk1 carton (16 ounces) frozen whipped topping, thawed2 cans (15-3/4 ounces each) lemon pie filling4 cans (15 ounces each) fruit cocktail, drained4 cans (15 ounces each) mandarin oranges, drained1 can (20 ounces) crushed pineapple, drained1 package (10-1/2 ounces) pastel or plain miniature marshmallows
Preparation
In a Dutch oven, cook pudding and milk according to package directions. Transfer to a large bowl and refrigerate until chilled. In another bowl, fold whipped topping into pie filling. Gently stir in the remaining ingredients. Fold in pudding. Refrigerate overnight.
