2 cups peach nectar
1/3 cup sugar
3 tablespoons quick cooking tapioca
1 package (4 serving size) French vanilla instant pudding
2 cups milk

Mix nectar, sugar, and tapioca in a medium saucepan. Let stand 5 minutes. Cook on medium heat until mixture comes to a full boil, stirring constantly. Remove from heat. Cool 20 minutes. While tapioca mixture cools, prepare instant pudding with the milk according to package directions. Allow to sit at room temperature until tapioca mixture is ready. Stir tapioca into the pudding. Pour into bowls or parfait glasses. Chill thoroughly. Pudding will thicken as it cools. Sprinkle with cinnamon before serving. Serves 5 to 8.