A light and lovely favorite. Just as satisfying as a dessert the next day.
2 (3-ounce) packages orange Jell-O
21/2 cups boiling water
1 (15-ounce) can crushed pineapple, undrained
1/2 (12-ounce) can frozen orange juice concentrate, thawed
2 (11-ounce) cans mandarin oranges, drained
1 (33/4-ounce) package instant vanilla pudding mix
1 cup cold milk
1 cup whipping cream, whipped
Dissolve Jell-O in boiling water; add undrained pineapple and orange juice concentrate. Chill until partially set, about 40 minutes. Fold in oranges; pour into 9x13-inch baking dish. Chill until firm.
Beat pudding and milk with rotary beater until smooth. Fold in whipped cream; spread over gelatin. Chill. Serves 12–15.
Calvary’s Cuisine (California)