Categories: Desserts 
      Yield: 6 servings 
  
     30    STYLES TO PICK FROM             
  
  With quick-cooking tapioca or any of the 3 packaged prepared tapioca 
  puddings, making dessert is easy. 
   
  Tapioca Cream, Buffet Style. Place bowl of fluffy tapioca cream on chop 
  plate or platter. Around it, arrange just-thawed frozen pineapple chunks, 
  Bing cherries, bananas on half shell. Garnish with mint and dried apricots 
  (plumped for 10 min. in strainer over boiling water). 
   
  Marbled Cream. Into sherbet or tall glasses, spoon tapioca cream, in 
  layers, with one of these: 
   
  Melted semisweet-chocolate pieces, chopped walnuts Canned crushed 
  pineapple, flavored with peppermint extract, then tinted green Cut-up 
  oranges and snipped fresh mint Brown sugar and butter, melted until syrupy 
  Melted currant jelly, tossed with coconut Canned whole-fruit apricot nectar 
  or strained peaches (baby pack), flavored with almond extract Canned 
  cranberry sauce, mixed with slivered almonds 
   
  Frosted Tapioca. After spooning tapioca cream into dessert dishes, spoon on 
  one of these: Strawberry, chocolate, or cherry-vanilla ice cream 
  Just-thawed quick-frozen strawberries or raspberries Whipped cream, topped 
  with snipped gumdrops Crushed peanut brittle or peppermint candy Snipped 
  dates, or dried figs, and chopped nuts, moistened with thawed frozen 
  orange-juice concentrate Shredded coconut with grated orange rind Pink 
  rhubarb sauce 
   
  Tapioca Ripple. Fold any of these into tapioca: Cut-up maraschino cherries 
  and snipped marshmallows, mixed with whipped cream Green-tinted coconut and 
  canned pineapple tidbits Drained canned Bing cherries Salted peanuts, bit 
  of chocolate or butterscotch sauce Chopped unpared red apple Raspberry, 
  strawberry, or peach jam or preserves