1 (6 oz.) box or 2 (3 oz.) boxes orange gelatin
2 1/2 c. boiling water
1 (6 oz.) can frozen orange juice concentrate
1 (8 oz.) can crushed pineapple, undrained
1 (11 oz.) can mandarin oranges, drained
1 (6 oz.) pkg. lemon instant pudding
1 c. cold milk
1 (8 oz.) carton whipped topping
1/2 c. chopped pecans

Dissolve gelatin in water, add frozen orange juice, pineapple and orange slices. Place in casserole dish. Allow to gel. Prepare pudding using 1 cup milk. Fold in whipped topping and spread over congealed salad. Top with chopped nuts.