2 (3 oz.) pkg. orange gelatin
1 (13 1/2 oz.) can crushed pineapple
1 (6 oz.) can frozen orange juice, thawed
2 (11 oz.) can mandarin oranges, drained
1 (3 3/4 oz.) pkg. instant lemon pudding
1 c. cold milk
1 c. whipping cream, whipped

Dissolve gelatin in 2 1/2 cups boiling water, add undrained pineapple and orange juice. Chill until partially set. Fold in oranges, pour into 13 x 9 inch pan. Chill until firm. Beat pudding and milk with rotary beater until smooth. Fold in whipped cream and spread over chilled gelatin. Chill. Keep refrigerated.