Creamsicle Jello Salad

4 packages (3 oz.) orange jello

2 packages (3 oz.) vanilla pudding   (not instant)

2 tablespoons instant tapioca

1 - 8 oz. can crushed pineapple, drained

1 - 8 oz. container Cool Whip

3 - 11 oz. cans mandarin oranges, drained

In a bowl combine two packages of orange jello with 2 cups boiling water. Stir until dissolved, about a minute or so. Add 2 cups cold water, and stir. Pour into a large glass bowl, such as a trifle bowl, and place in the refrigerator. When jello is about 75% solid, add one can of drained mandarin oranges, poking them one at a time until they are suspended all throughout the jello layer. Especially try to get the mandarin oranges around the edge of the glass so they are visible.

In a large saucepan, bring 3 ½ cups of water to a boil. Add the 2 remaining packets of jello, both packages vanilla pudding, and the tapioca. Stir and bring to a boil again. Continue to stir until mixture is thickened, then remove from the heat.

Cool mixture thoroughly. At this point, fold in about 5 ounces of the Cool Whip. Reserve the remaining Cool Whip in the freezer. Gently fold in the crushed pineapple and one can of drained mandarin oranges. Refrigerate the pudding mixture or layer it on top of the jello in the glass bowl if the jello is completely set. Chill overnight.

Before serving, top with the remaining Cool Whip (thawed if needed) and decorate with the final can of drained mandarin oranges on top.