Orange Jello Salad

3 oz. box tapioca pudding (instant)
3 oz. box vanilla pudding (instant)
20 oz. can pineappple tidbits
large box orange jello
11 oz. can mandarin oranges
16 oz. cool whip

Drain oranges and pineapple juice into a large measuring cup and set aside fruit.  Add water to juice to make 5 cups of liquid.  In a medium sized saucepan, add liquid to vanilla pudding and tapioca slowly to avoid lumps.Bring to a boil.  Remove from heat and add large box of orange jello.  Cool down, then add oranges, pineapple and cool whip.  Refrigerate.