Orange Tapioca Salad

1 package (3 oz.) orange gelatin 1 package (3.4 oz.) instant vanilla pudding 1 package (3.4 oz.) instant tapioca pudding

1 can (15 oz.) mandarin oranges 1 can (8 oz.) crushed pineapple 1 carton (8 oz.) whipped topping, thawed

Directions:
Drain oranges and pineapple, reserving juice. Add enough water to juice to make 3 cups liquid. Bring liquid to a boil. Whisk in jello and pudding mixes. Return to a boil, stirring constantly; boil for 60 seconds. Remove from heat and cool to room temperature. Fold in oranges, pineapples, and whipped topping. Spoon into a serving bowl. Cover and refrigerate at least 2 hours.

Notes:
One of those "salads" that can double as a dessert. Recipe from 2008 Taster's Luncheon, Hopkinsville, KY. (Sandy Richey)

Mandarine Orange Cake

1 pkg. Duncan Hines Yellow Cake Mix
1 cup Wesson Oil
4 eggs
2 small cans mandarine oranges, drained
Mandarine orange juice

Directions:
Combine cake mix, oil, eggs and mandarine orange juice and mix well. Fold in oranges. Spoon batter into two greased and floured 9-inch round pans. Bake at 350° for 30 to 35 minutes.

Frosting:
1 large box instant vanilla pudding
1 large can crushed pineapple in heavy syrup
1 large container Cool Whip


Directions:
Stir pudding powder into crushed pineapple; fold in Cool Whip. Frost between the layers and on top and sides. Keep cake refrigerated.