DISSOLVE jelly powder in boiling water. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in the whipped topping.
CUT jelly into cubes. Remove 1 cup of the jelly cubes; set aside. Layer half each of the remaining jelly cubes, cake cubes, oranges and pudding in a 3-L serving bowl; repeat layers. Top with reserved jelly cubes. Refrigerate at least 1 hour or until ready to serve.