6 oz. orange Jello
2 c. boiling water
6 oz. can frozen orange juice, thawed
1 can (20 oz.) crushed pineapple, not drained
2 cans mandarin oranges, drained

Stir water and Jello until dissolved. Stir in orange juice. Refrigerate until it starts to congeal. Stir pineapple and mandarin oranges into Jello and mix. Let refrigerate until completely congealed. Reserve approximately 1/2 can of oranges for garnish if desired.

TOPPING:

1 pkg. (3 oz.) French vanilla instant pudding
1 c. cold milk
1/2 container whipped topping (approx. 6 oz.)

Mix pudding and milk until smooth. Fold in whipped topping. Spread over Jello. Use orange slices for garnish.