In a saucepan, combine vanilla pudding mix, orange jello mix, and 1 1/2 cups of water.

Bring the mixture to a boil over medium heat, stirring constantly to prevent lumps.

Remove the saucepan from the heat and allow the mixture to cool completely.

Once cooled, gently fold in the Cool Whip.

Drain the mandarin oranges and crushed pineapple thoroughly.

Stir the drained fruit into the Jello mixture.

Pour the salad into a serving dish or individual cups.

Refrigerate for at least 2-3 hours, or until firm.