A light summer-time favorite!
6 oz. box orange jello/gelatin mix
2-1/2 cups boiling water
2 (11 oz. each) cans mandarin orange segments, drained
8 oz. can crushed pineapple, undrained
6 oz. (1/2 of a 12 oz. can) can frozen orange juice concentrate, thawed
8 oz. cream cheese, softened
1 cup cold milk
3.4 oz. box instant vanilla pudding mix
In a bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple, and orange juice concentrate.
Coat a 13 x 9-inch dish with nonstick spray. Pour gelatin into dish. Refrigerate, uncovered, until firm (a couple of hours).
Once firm, beat cream cheese in a medium-sized bowl, until light. Gradually add milk and the pudding mix; beat until smooth. Evenly spread over gelatin layer. Chill, uncovered, until topping is set (1-2 hours).