6 oz. orange Jello
1 (13 1/2 oz.) can crushed pineapple
2 (11 oz.) cans mandarin oranges, drained
1 (6 oz.) frozen orange juice, thawed
1 (3 3/4 oz.) pkg. instant lemon pudding mix
1 c. cold milk
1 c. whipping cream, whipped

Dissolve Jello in 2 1/2 cups boiling water; add undrained pineapple and orange concentrate. Chill until partially set. Fold in drained oranges and pour into 9 x 13 pan or glass bowl. Chill until firm. Beat pudding and milk until smooth, fold in whipped cream. Spread over jello; chill. Makes 12 to 15 servings.