Fruit Salad - cooking recipe

Ingredients

1 (10 oz.) jar maraschino cherries
2 (15 oz.) cans pineapple tidbits
1 (32 oz.) can fruit cocktail
2 (3 oz.) cook-kind vanilla pudding
2 (3 oz.) boxes cook-kind Jell-O tapioca pudding
1 (11 oz.) can mandarin oranges
1 tsp. orange extract

Preparation

Open and drain all fruit.
Save the juice.
Use 6 cups of juice to cook pudding and tapioca.
If not enough juice, add water to make 6 cups.
Cook pudding; cool, then add fruit.
Store in fridge.