1 large lemon Jell-O
2 c. boiling water
1 can crushed pineapple (undrained)
1 large or 2 small cans mandarin oranges, drained
1 small frozen orange juice concentrate

Topping:

1 (3 oz.) lemon instant pudding
1 1/2 c. milk

Dissolve Jell-O in the boiling water. Cool. Add the crushed pineapple, mandarin oranges and orange juice concentrate, stirring until concentrate dissolves. Refrigerate until congealed. Mix the pudding mix and milk. Spread on top of salad.