2 12 cups skim milk
3 tablespoons quick-cooking tapioca
14 cup sugar
1 dash salt
1 egg, beaten
1 teaspoon vanilla
1 14 cups frozen unsweetened strawberries or 1 14 cups fresh sliced strawberries
In medium saucepan, combine milk, tapioca, sugar, salt and egg; let stand 5 minutes. Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat; stir in vanilla. Let stand 10 minutes to cool and slightly thicken. In parfait glasses, alternate layers of pudding with sliced strawberries, ending with pudding. Refrigerate until serving.