Orange Congealed Salad

• 1 (6 oz.) box orange gelatin
• 2 1/2 c. boiling water
• 1 (6 oz.) can frozen orange juice concentrate, slightly thawed
• 1 (8 oz.) can crushed pineapple, undrained
• 1 (8 oz.) carton whipped topping
• 1 (11 oz.) can mandarin oranges, drained and sliced
• 1 (3 oz.) pkg. French vanilla instant pudding mix
• 1 c. cold milk
• 1/2 c. chopped pecans, if desired

1. Dissolve gelatin in water.
2. Add orange juice, pineapple and orange slices.
3. Place in 8t 12-inch Pyrex dish.
4. Congeal in refrigerator.
5. Prepare pudding
6. by package directions using 1 cup cold milk; fold inthipped
7. topping.
8. Spread
9. over congealed salad and top withtuts.
10. Place
11. in refrigerator until completely firm.
12. Cut into squares and serve on lettuce.

orange gelatin, boiling water, orange juice concentrate, pineapple, mandarin oranges, cold milk, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=570821 (may not work)