2 (3 oz.) pkg. orange Jello
2 c. hot water
1 sm. can frozen orange juice, thawed
2 cans mandarin oranges, drained
1 lg. can crushed pineapple, undrained
1 pkg. instant lemon pudding
1 c. milk
1/2 pt. whipping cream, whipped

Mix Jello with 2 cups of hot water. Stir in undiluted orange juice; cool. Add orange slices and pineapple to Jello. Pour into 9 x 13 inch pan. Refrigerate to gel. Beat pudding mix with milk until slightly firm. Fold in whipped cream. Spread on Jello mixture. Yield 16 servings.