Triple Orange Salad - cooking recipe

Ingredients

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

Preparation

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