Overnight Fruit Salad - cooking recipe

Ingredients

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

Preparation

Cook pudding mix as directed on package using 1 1/2 cups unsweetened pineapple juice for the liquid instead of milk.
Cool. Fold in fruit.
Put in glass serving bowl.
Cover and refrigerate overnight.
Apples are optional and should be added shortly before serving if used.