Overnight Fruit Salad - cooking recipe

Ingredients

1 pkg. vanilla pudding mix (not instant)
1 can pineapple chunks (20 oz.)
1 can chunky fruit (20 oz.)
2 cans mandarin oranges (11 oz. each)
3 bananas, cut up and dipped in lemon juice

Preparation

Drain all fruits, reserving 1 1/2 cups of pineapple and chunky fruit juice.
Cook pudding as directed on package using 1 1/2 cups fruit juice instead of milk.
Cool.
When cool, fold in fruit. Put in glass serving bowl.
Cover and refrigerate overnight.