Lemon Pudding Fruit - cooking recipe

Ingredients

3 small cans mandarin oranges
1 can apricots (17 oz.)
1 large can pineapple chunks (20 oz.)
1 small maraschino cherries
4 ripe bananas, sliced
1 large box instant lemon pudding

Preparation

Drain fruit.
Save pineapple juice.
Pour pineapple juice over sliced bananas and let sit for 1 hour.
(This keeps bananas from turning brown.)
Add fruit and sprinkle pudding mix over fruit.
Mix slightly.
Cover and keep refrigerated.