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Orange Salad Yield: 10-12 servings Ingredients: 3 small boxes orange gelatin 3 small boxes cook and serve vanilla pudding 3 small boxes tapioca pudding mix (This is not straight tapioca. Jello makes it and it is a pudding mix on the shelf with all the other pudding flavors.) 3 small cans of mandarin oranges, drained 1 small tub of Cool Whip 6 cups of water Empty all the Jello and pudding mixes into a large stock pot or sauce pan. Add the water, and over medium heat, bring to a boil. Stir constantly, to avoid scorching. Once the mixture reaches a full, rolling boil, allow it to continue to cook until it has thickened. Remove from the heat and cool. Pour into a covered container and refrigerate for at least 4 -6 hours – overnight is best. Remove Jello mixture from the fridge and stir in the tub of Cool Whip and the drained mandarin oranges. Refrigerate until ready to serve.

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