Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Cold milk Chocolate Syrup*
1 pk 4 serving size - Jell-O *PERSONAL NOTE from Ursula
-Instant Pudding,any flavor* -R. Taylor - for diabetic
1 3/4 c 4 oz. container - COOL WHIP -use - use SF Jell-o Instant
-Whipped topping, thawed* -Pudding, your own SF
8 ea Taco shells -Whipped Topping, SF Coconut
2 c Cut-up fruit -and your own SF Chocolate
1/2 c Baker's Angel Flake Coconut* -syrup...

SOURCE; Jell-O Kids' Cooking Fun cookbook, Copyright 1991 Kraft General
Foods, Inc., ISBN #0-88176-654-2. Library of Congress Catalog Card
#91-61024...Formatted into MM by URsula R. Taylor. Angel Flake, Baker's,
Cool Whip,and Jell-o are trademarks of Kraft General Foods, Inc., Glenview,
IL 60025...
1. Pour 1 1/2 cups cold milk into bowl. Add pudding mix. Beat with
wire whish until well blended, about 12 minutes. Let pudding stand 5
minutes.
2. Stir whipped topping into pudding very gently with rubber scraper
until mixture is all the same color. If you do not want to prepare and eat
tacos right away, put pudding mixture into refrigertor until serving time.
3. Just before serving, spoon an equal amount of pudding mixture into
each taco shell. Top with fruit and then coconut. Pour a little chocolate
over filling.
Makes 8 Fruit Tacos.

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