Orange Congealed Salad - cooking recipe

Ingredients

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

Preparation

Dissolve gelatin in water.
Add orange juice, pineapple and orange slices.
Place in 8\tx 12-inch Pyrex dish.
Congeal in refrigerator.
Prepare pudding
by package directions using 1 cup cold milk; fold in\twhipped
topping.
Spread
over congealed salad and top with\tnuts.
Place
in refrigerator until completely firm.
Cut into squares and serve on lettuce.