Fruit Salad - cooking recipe

Ingredients

2 large cans chunk pineapple
3 cans mandarin oranges
1 large can sliced peaches
4 sliced bananas
1 large pkg. strawberry jello
1 large pkg. frozen strawberries
2 (3 oz.) pkg. vanilla pudding (not instant)
3 Tbsp. Minute tapioca

Preparation

Drain juice from fruit and measure 4 cups juice. Pour juice into pan. Add the dry jello, dry pudding mix and tapioca. Cook until thick. Let cool completely. Pour over fruit in large bowl. Will keep in refrigerator up to 3 weeks.