Creamy Orange Fluff salad

By: Susan Proctor

1 package (6 ounces) orange gelatin
2-1/2 Cups boiling water
2 cans (11 ounces each) mandarin oranges, drained
1 can (8 ounces) crushed pineapple, undrained
1 can (6 ounces) frozen orange juice concentrate, thawed

Topping:

1 package (8 ounces) cream cheese, softened
1 Cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix

In a bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple and orange juice concentrate. Coat a 13-in. x 9-in. x 2-in. dish with nostick cooking spray; andd gelatin mixture. Refriderate until firm. In a mixing bowl, beat cream cheese until light. Gradually add milk and pudding mix; beat until smooth. Spread over orange layer. Chill until firm.
Yield: 12-16 servings

We made this salad for Amanda wedding lunchon. I love this stuff.