Triple Orange Salad

• 1 (6 oz.) pkg. orange jello
• 2 c. boiling water
• 1 (6 oz.) can frozen orange juice
• 1 (20 oz.) can crushed pineapple
• 1 (11 oz.) can mandarin oranges, drained
• 1 c. whipping cream
• 1 (4 oz. serving) instant lemon pudding
• 1 c. milk

1. Dissolve jello in boiling water; stir in orange juice until thawed.
2. Stir in undrained pineapple.
3. Chill until partially set (consistency of unbeaten egg whites).
4. Fold in oranges.
5. Pour in a 13 x 9 x 2-inch pan.
6. Chill until almost firm.
7. Beat whipping cream to soft peaks; set aside.
8. Beat pudding mix and milk until smooth (1 to 2 minutes).
9. Fold in whipping cream.
10. Spread over gelatin.
11. Chill 5 to 6 hours or overnight.
12. Cut into squares and serve on lettuce.
13. You can garnish with additional oranges.

orange jello, boiling water, orange juice, pineapple, mandarin oranges, whipping cream, lemon pudding, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578071 (may not work)