"Our Daily Bread" cookbook with recipes from the ladies of the First United Methodist Church, Champaign IL. 1982
•2 small pkg orange jello
•1 cup boiling water
•1 cup juice from pineapple and mandarin oranges, heated to boiling
•1 small can frozen orange juice
•1 20 oz can crushed pineapple
•2 cans mandarin oranges
Use 13X9 pan.
In large bowl, mix jello, boiling water and juice from pineapple and mandarin oranges heated to boiling. Add pineapple, mandarin oranges and the frozen undiluted orange juice. Put in the 13X9 pan. Chill until thick, then add topping.
1 small pkg lemon instant pudding mixed with 1 cup of cold milk. Fold in 2 cups of Cool Whip. Spread on top of jello salad.