Fruit Salad - cooking recipe

Ingredients

1 small box vanilla pudding (not instant)
1 small box tapioca pudding (not instant)
1 (15 oz.) can pineapple chunks
1 (16 oz.) can sliced peaches
1 (16 oz.) can sliced pears
3 large bananas, sliced
4 Tbsp. Tang

Preparation

Drain 1 cup of juice from each can of fruit and add 4 tablespoons Tang.
Mix with puddings and cook until it boils.
Add canned fruit and bananas to cooked mixture and chill overnight, if possible.
(Other fruits may be substituted if desired.)