Fluffy Raspberry Tapioca Pudding

Ingredients

• 1  eggs 
• 2.8 cups milk 
• 3 Tbsp minute tapioca 
• 2 Tbsp raspberry jam seedless
• 0.3 cup sugar 
• 1 tsp vanilla 
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• sauce pan
• whisk
• plastic wrap

Directions

1. Beat egg and milk in medium saucepan with wire whisk until well blended. Stir in sugar and tapioca.
2. Let stand 5 min.
3. Bring to full rolling boil on medium heat, stirring constantly.
4. Remove from heat. Stir in vanilla.
5. Pour into medium bowl.
6. Place plastic wrap directly on surface of pudding.
7. Refrigerate 1 hour or until cooled. (Pudding thickens as it cools.) Gently stir in whipped topping.
8. Add jam; stir slightly to swirl.