Fruit Salad - cooking recipe

Ingredients

1 (20 oz.) can pineapple chunks
1 small pkg. vanilla pudding and pie filling (not instant)
2 large oranges, peeled, divided and cut up
2 large bananas, sliced
1 can fruit cocktail (reserve 2 c. juice)

Preparation

Drain juice from pineapple and fruit cocktail.
Reserve to use with pudding.
Combine juice and pudding in small saucepan; bring to a boil, stirring constantly.
Mixture should thicken and become clear.
Cool to room temperature.
In large bowl, gently combine the pineapple chunks, oranges and fruit cocktail.
Pour pudding mixture over fruit and toss to coat fruit.
Refrigerate for 2 to 3 hours.
When ready to serve, add bananas and gently combine. Serve immediately.
Bananas may darken after a while.