ORANGE TAPIOCA SALAD

3 cups water

1 (3 oz.) pkg. orange jell-o

1 (3.4 oz.) pkg. instant vanilla pudding

1 (3 oz.) pkg. tapioca pudding mix

1 (15 oz.) can mandarin oranges, drained

1 (8 oz.) can crushed pineapple

1 (8 oz.) ctn. frozen whipped topping, thawed

In a saucepan, bring water to a boil.  Whisk in gelatin and pudding mixes.  Return to a boil, stirring constantly; boil for 1 minute.  Remove from the heat and cool completely.

Fold in oranges, pineapple, and whipped topping.  Spoon into a serving bowl.  Cover and refrigerate for 2 hours.