Tapioca Jello Pudding/Salad

• 2 pkgs (3 oz each) Jello Cook & Serve tapioca
• 1 pkg. (3 oz) Orange Jello
• 3 cups water
• 1 can Mandarin Oranges (8 to 10 oz can)
• 1 can crushed Pineapple (15 oz)
• 1 tub (8 oz) Cool Whip

Stir together the tapioca and orange jello in the 3 cups of water, bring to boil, stirring so that it doesn't stick. Take off of stove and let mixture cool.

Drain the can of Mandarin Oranges and cut the segments in half. Add the can of crushed pinapple with the juice to the oranges. When the mixture has cooled add the oranges and Pineapple and then add the Cool Whip, blending well with a spoon.