Mary's Cherry Tapioca
  • 2 qt. milk
  • 10 oz jar of maraschino cherries, chopped and juice reserved
  • 1 C pearl tapioca
  • 1 1/4 C Sugar
  • 4 eggs, beaten
  • 1 t vanilla
  • whipped cream
  1. Combine milk with 1/2 C cherry juice, sugar and tapioca Pour into a slow cooker set on high for 3 hrs. Blend eggs, vanilla together, add 1/4 c liquid from the slow cooker to temper the eggs. Pour back into slow cooker. Heat on high uncovered until thickened [about 20 minutes]. Stir in cherries and refrigerate. Serve with whipped cream