Ingredients
Yield: 12 servings
6 oz package	Orange Jell-O
1.5 cups	boiling water
1.5 cups	Orange Juice, chilled
8 oz can	Crushed Pineapple (not Fresh! See Chef's Note)
2 cups	Graham Crackers, crushed
1 cup	roasted Walnuts, finely chopped
1 cup	whipped cream
12 oz can	Mandarin Oranges, light syrup

Bring a large pot of water on to boil and dissolve the Jell- O in the pot, stirring until completely dissolved.

Add the orange juice, canned pineapple, and mandarin slices and stir to combine. Pour this up into a glass bowl and cover with plastic wrap. Place in refer and chill completely - about 2 hours.

Meanwhile combine the crushed graham crackers and 1/2 of the nuts in another bowl and reserve the other 1/2 cup nuts for the Jell-O.

Remove the set Jell-O from the refer and with a big spoon break it up into the consistency of tapioca pudding.

Add the remaining 1/2 cup nuts to the Jell-O mixture.

Whip the cream into soft peaks and gently fold into the Jell-O mixture.

Sprinkle 1 cup of the graham cracker/nut mixture into an even layer on the bottom of a 9" x 13" covered casserole dish.

Spoon the Whipped/whipped cream mixture over the cracker/nut mixture. Finish by sprinkling the remaining 1 cup of cracker/nut mixture over the Jell-O. Cover and chill in the refer for at least 4 hours, over night is even better!

Chef's Note: There is a lovely enzyme in fresh tropical fruits, such as pineapples, mangoes, papayas, called papain, and it does wonders for tenderizing meats in marinades. However, it wreaks havoc on the gelatin in Jell-O! You see, the same property papain has in breaking down cartilage in meats also keeps the same stuff from setting Jell-O - so if you make this recipe do not use fresh pineapple - EVER!