1 pkg. instant lemon pudding
1 pkg. lemon Jello (6 oz.)
1 pkg. tapioca pudding (2 c. boiling water)
1 Cool Whip (8 oz.)
1 can crushed pineapple with juice (20 oz.)
2 cans mandarin oranges, drained

Combine dry puddings and Jello in bowl. Add boiling water to dissolve. Chill until syrupy, then fold in pineapple with juice. Add drained oranges and last, fold in Cool Whip. Refrigerate at least 12 hours. Put in 9x13 inch glass pyrex pan. Serves 15.