Overnight Fruit Salad - cooking recipe

Ingredients

1 (3 3/4 oz.) pkg. vanilla pudding (not instant)
1 1/2 c. pineapple juice
1 (20 oz.) can pineapple chunks, drained (reserve 1/2 c. liquid)
1 (16 oz.) can chunky fruit salad, drained
2 (11 oz.) cans mandarin oranges, drained
1 (16 oz.) can Royal Anne pitted sweet cherries, drained
3 cut up bananas

Preparation

Cook pudding mix as directed on package, using 1 1/2 cups pineapple juice for the liquid instead of milk.
Cool.
When cooled, fold in fruit.
Put into a glass serving bowl.
Cover and refrigerate overnight.