Layered Orange Jello Salad

Pat likes to bring this for salad luncheons.  It’s a nice surprise among the lettuce.  It also makes a vibrant accompaniment to an Easter buffet. 

by Janet–Pat’s sister in Baton Rouge

Ingredients

2          packages  orange jello
2          cups  hot water
6          ounces  frozen orange juice concentrate
2          cans  mandarin orange — drained
1          can  crushed pineapple — drained

1           package  instant lemon pudding
1           cup  milk
1           cup  whipping cream

Method

Dissolve jello in hot water.  Add juice, oranges and pineapple.  Chill.

Mix pudding, milk and cream.  Pour on top of jello.  Chill.