from the kitchen of Victoria Bertoni

ORANGE SALAD

60 Ritz crackers, crushed
1/4 c. sugar
1/2 c. melted oleo
1 can Eagle brand
1 (6 oz.) can unsweetened orange juice-unthawed
8 oz cool whip
2 cans mandarin oranges, drained

Combine first 3 ingredients and press into 9x13 inch
dish.  Save a little crumb mixture for top. Combine
Eagle brand, orange juice and cool whip. Add 2 cans
of mandarin oranges and fold. into  cool whip mixture. Pour on top of cracker crust. Refrigerate or freeze.