Double Layer Orange Cream Salad
1 large box orange gelatin
1 small box Cook & Serve lemon pudding
3 (15-ounce) cans mandarin oranges, drained
1 small box instant lemon pudding
1 (8-ounce) container frozen whipped topping, thawed
Make orange gelatin as directed on package and then set aside, but do not put in fridge to set. Make the Cook & Serve lemon pudding as directed on box. Gently stir liquid orange gelatin and cooked lemon pudding until smooth.
Place the mandarin oranges in the bottom of a 9 x 13-inch glass dish (if you have an extra deep one use that!). Next pour the gelatin-pudding mixture over top and smooth with a spoon. Refrigerate overnight until set.
Make the instant pudding as directed. Fold the whipped topping into the pudding and then spread over the set gelatin-pudding mixture. Refrigerate 1–2 more hours before serving. Makes 12–14 servings.
TIP: Try using other combinations of the Cook & Serve puddings and Jell-Os to make your own unique dish! Vanilla pudding and raspberry Jell-O would be yummy with a layer of raspberries in the bottom!