Lemon-Orange Salad

Source: Jacque Carbiener (1992)
Prep time: 1 1⁄3 hoursCooking time: 10 minutesTotal time: 1 1⁄2 hours


1 pk
orange Jello (6-oz)
2 1⁄2 c
boiling water
1 cn
crushed pineapple (20-oz, undrained)
1 cn
frozen orange juice concentrate (6-oz, undiluted and thawed)
1 c
cold milk
1 pk
lemon instant pudding (3/4-oz)
1⁄2 pt
whipping cream (whipped)
1 cn
mandarin oranges (drained)


Dissolve gelatin in boiling water. Stir in pineapple and orange juice. Pour mixture into a 13 x 9 x 2-inch pan and chill until firm. Combine milk with pudding mix and beat on low speed for 1 to 2 minutes. Fold in whipped cream, spoon over gelatin and garnish with orange sections.