6 oz. orange Jello
1 1/2 c. boiling water
6 oz. frozen orange juice concentrate
1 c. cold water
1 (15 1/4 oz.) can pineapple chunks, drained
1 (11 oz.) can mandarin oranges, drained
1 (3 3/4 oz.) pkg. instant French vanilla pudding
1 3/4 c. milk
1 1/2 c. orange-pineapple yogurt
1 1/2 c. Cool Whip
Fresh orange slices

Dissolve Jello in boiling water over low heat; remove and add frozen orange juice and cold water. Stir in fruit and chill mixture until slightly thickened. Combine instant pudding mix and milk. Beat 3 minutes, then chill until set. Fold pudding into gelatin mixture and refrigerate in 9 x 13 inch dish until very firm. Combine yogurt and Cool Whip; spread over salad. Garnish with orange slices.