Fruit Salad - cooking recipe

Ingredients

1 pkg. instant vanilla pudding
1 c. pineapple juice
4 tsp. orange Tang
1 can mandarin oranges, drained
1 can pineapple chunks, drained

Preparation

Mix instant pudding, pineapple juice and Tang.
Beat well.
Add mandarin oranges and pineapple chunks and refrigerate overnight. Next day, add more fruit (bananas, blueberries, strawberries, grapes, fruit cocktail, drained, etc.).
Chill.
(The Tang keeps bananas from turning brown.)
Don't add cherries.
This is best made the day before.
Keeps a few days in refrigerator.