1 (6 oz.) orange Jello
1 (6 oz.) frozen orange juice
2 c. boiling water
1 (1 lb. 4 oz.) crushed pineapple, undrained
1 (11 oz.) mandarin oranges, drained
3 tbsp. grated orange rind
1 to 2 1/2 tbsp. sliced almonds
1 (9 oz.) maraschino cherries, cut in half

Dissolve Jello in boiling water. Add frozen orange juice (do not dilute). Add the next 5 ingredients, pour into a 9x13 inch Pyrex and refrigerate until set.

TOPPING:

1 (3 3/4 oz.) instant lemon pudding
1 1/2 c. milk
8 oz. Cool Whip

Add milk to pudding, beat as directed. Let set. Then add Cool Whip and spread over Jello. Top with a few almonds.