1 (6 oz.) pkg. orange gelatin
2 1/2 c. boiling water
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can crushed pineapple (undrained)
1 (6 oz.) can frozen orange juice concentrate, thawed

In a bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple and orange juice concentrate. Coat a 13x9x2-inch dish with nonstick cooking spray; add gelatin mixture. Refrigerate until firm.

Topping:

1 (8 oz.) pkg. cream cheese, softened
1 c. cold milk
1 (3.4 oz.) pkg. instant vanilla pudding mix

In a mixing bowl, beat cream cheese until light. Gradually add milk and pudding mix; beat until smooth. Spread over orange layer. Chill until firm.

Yield: 12 to 16 servings.