Fruit Salad - cooking recipe

Ingredients

2 boxes tapioca jello mix
2 boxes vanilla pudding (not instant)
1 large can sliced peaches
2 large cans chunk pineapple
1 jar maraschino cherries
3 small cans mandarin oranges

Preparation

Drain all fruit; save juice.
Add water if necessary to make 6 cups.
Add juice to pudding and tapioca.
Cook over medium heat until thick.
Let cool.
Add chilled fruit.
Keeps 1 week in refrigerator.
Add 3 sliced bananas before serving.