2 (3 oz.) pkgs. orange Jello
1 (13 1/2 oz.) can crushed pineapple
1 (6 oz.) can frozen orange juice concentrate, thawed
2 (11 oz.) cans mandarin oranges, drained
1 (3 3/4 oz.) pkg. instant lemon pudding mix
1 c. cold milk
1 (8 oz.) carton whipped topping

Dissolve Jello in 2 1/2 cups boiling water; add undrained pineapple and concentrate orange juice. Chill until partially set. Fold in oranges. Pour into 8 x 11 inch dish. Chill until firm. Beat pudding and milk with rotary beater until smooth. Fold in whipped topping. Spread over Jello. Chill.