2 tea bags
2 c. boiling water
1 (6 oz.) pkg. orange jello
2 cans mandarin oranges
2 cans (8 oz. each) crushed pineapple
1/2 can water chestnuts
4 Tbsp. lemon juice

Submerge tea bags in boiling water for 10 minutes. Dissolve jello in tea; cool in ice until it starts to gel. Add other ingredients and refrigerate until congealed.