2 sm. pkg. orange Jello
2 c. hot water
1 (12 oz.) can orange juice concentrate
2 sm. cans mandarin oranges, drained
1 lg. can crushed pineapple with juice
1 pkg. instant lemon pudding
1 1/2 c. milk
2 c. Cool Whip

Dissolve Jello in hot water. Add the remaining ingredients except pudding, milk and Cool Whip. Pour into a 13 x 9 inch pan. Refrigerate until set. Make topping of pudding and milk. Fold in Cool Whip. Frost the top of the Jello with topping mixture. Refrigerate until ready to serve.