Overnight Fruit Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. regular vanilla pudding
2 (17 oz.) cans chunky fruit salad, well drained
1 (20 oz.) can pineapple chunks, well drained and liquid reserved
2 (11 oz.) cans mandarin orange slices, drained
3 bananas, sliced
1 1/2 c. reserved pineapple liquid

Preparation

Cook pudding mix as directed on package, substituting the 1 1/2 cups pineapple liquid for milk.
Cool. When mixture is cool, fold in fruit and put in glass serving bowl.
Cover and refrigerate overnight.
Apples are optional and, if used, add shortly before serving.
Serves 12 or more.
Nice for covered dish dinners.