Orange Pecan Tapioca Salad recipe

1 package vanilla cook and serve pudding mix
3 tablespoons quick cooking tapioca
2 cups skim milk
1 package sugar free orange Jell-O
3/4 cup Cool Whip Lite
1 cup mandarin oranges, drained
3 tablespoons chopped pecans

In large saucepan, combine dry pudding, tapioca, milk and gelatin. Mix well using wire whisk, then let set 5 minutes. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Pour into large bowl and place bowl on wire rack. Cool 30 minutes.

Add Cool Whip, orange and pecans; mix gently to combine. Cover and refrigerate at least 15 minutes.

Serves 6.