Heavenly Orange Fluff
rec.food.recipes/Alan Korous (2001)

(An all-time classic and staple at Grandmas house.) I'm not sure of the exact method of preparation here. I have only seen it prepared once and Grandma hasn't gotten around to giving me the directions yet.

2 pkgs (3-oz each) Jell-O orange flavor gelatin
1 can (13-oz) pineapple, crushed
1 can (6-oz) frozen orange juice, thawed
2 cans (11-oz each) Mandarin oranges, drained
1 pkg instant lemon pudding mix
1 cup Cool Whip whipped topping
1 cup cold milk

Prepare gelatin according to package directions except don't add additional (cold) water. Add in pineapple, orange juice and mandarin oranges; stir to combine.

Place in 9 x 13-inch cake pan. Refrigerate for four hours or until set.

Prepare pudding according to package directions with cold milk. Fold in Cool Whip. Spread over set gelatin. Chill.

Mandarin Orange Salad
rec.food.recipes/Denise Kleffman (1995)

2 pkgs. orange jello (3 oz - small boxes)
2 cups boiling water (to dissolve jello)
1 can frozen orange juice concentrate
( 6 oz - small size, unprepared, add to hot jello mixture)
1 can crushed pineapple ( 8 oz - small size, juice & all)
1 small can drained mandarin oranges (11 oz)
1 package lemon chiffon pudding or pie mix

Let the above set in 9 x 13 glass pan then fix a pkg. of chiffon lemon pudding or pie mix as directed and put on top. This is a very tart salad but the lemon pudding cuts down on the tartness.