Cook pudding according to package (with the egg yolks) and make jello as directed but before refridgerating mix pudding and jello together and pour into a 9x13 pan and refridgerate til set (about 2-3 hours). For frosting mix together sugar egg flour butter and pineapple juice together in a pot and cook til thick. Cool completely. Whip cream and fold into pineapple mixture and spread on top of jello. Top with mandarin oranges.
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