Fruit Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. tapioca pudding (not instant)
4 large bananas
1 (20 oz.) can pineapple chunks or tidbits
1 or 2 cans mandarin oranges
1 (16 oz.) can peach slices, cut up
green grapes (optional)
maraschino cherries for garnish

Preparation

Drain the pineapple and save the juice.
Add enough orange juice to make 1 1/3 cups.
Mix juice and pudding in a saucepan and cook until thick.
Drain the other fruit. Cut the bananas into the hot tapioca.
Add the other fruit.
Pour into a bowl.
Garnish with cherries.
May be served either warm or chilled; delicious either way.