Creamy Orange Tapioca Pudding

1/4 cup sugar
2 tablespoons quick-cooking tapioca
1 1/4 cups orange juice
1 1/4 cups frozen whipped topping, thawed
4 maraschino cherries

Mix sugar, tapioca and orange juice in saucepan. Let stand 5 minutes. Heat to boiling over medium-high heat, stirring constantly. Remove from heat. Cool 20 minutes.

Stir tapioca mixture with rubber scraper, then fold in 1 cup of the whipped topping. Divide the tapioca mixture into 4 dessert dishes and top each serving with a spoonful of remaining whipped topping and 1 maraschino cherry.