Easy Fruit Salad - cooking recipe

Ingredients

1 (10 oz.) can pineapple chunks
1 (29 oz.) can apricot halves
3 or 4 bananas, sliced
3.4 oz. pkg. instant pudding (vanilla or lemon)

Preparation

Chill fruit.
Drain, reserving 1 cup.
Combine the juice with the dry pudding to form a dressing.
Pour over fruit and stir lightly.
Chill until served.
Keeps well 24 hours.