Orange Salad
from the kitchen of Glendola Raloff


1 pkg orange jello (3 oz)
1 pkg vanilla pudding (3 oz)
1 pkg tapioca pudding (3 oz)
1 lg can mandarin oranges (drained)
1 small carton Cool Whip


Add 3 cups water to jello and puddings. Bring to boil. Cook until it starts to thicken. Put in refrigerator until very thick. Add mandarin oranges and Cool Whip. Serve in bowl or sorbet glasses if used for dessert. Enjoy.

NOTE: Use puddings that you cook, NOT the instants.

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