Fruit Salad - cooking recipe

Ingredients

1 (20 oz.) can chunk pineapple
1 (11 oz.) can mandarin oranges
1 (17 oz.) can fruit cocktail
1 small jar maraschino cherries

Preparation

Drain juice from pineapple and cocktail.
Cook 1 1/2 cups juice and 1 box noninstant vanilla pudding until thick.
Cool. Add fruit cocktail and pineapple.
Drain cherries and oranges before adding.
Keeps well overnight.
If desired, add bananas, cut up, before serving.