2 1/2 c. boiling water
1 lg. (6 oz.) orange Jello
13 oz. can crushed pineapple (do not drain)
2 cans mandarin oranges (sm. cans or use 1 lg. can), drained
6 oz. frozen orange juice

Dissolve Jello in water then dissolve orange juice in Jello. Mix in pineapple and oranges. Pour into 13 x 9 inch pan. Refrigerate until set.

FROSTING:

1 c. milk
3 oz. pkg. instant lemon pudding
1 1/2 c. Cool Whip