Fruit Salad - cooking recipe

Ingredients

2 cans (20 oz.) chunk pineapple
2 cans (11 oz.) mandarin oranges
1 can (16 oz.) fruit cocktail
3 c. juice, drained off fruit
1 pkg. vanilla pudding
1 pkg. vanilla tapioca pudding
4 to 6 bananas (depending on size)

Preparation

Drain fruit and chill.
Add pudding to 3 cups juice and cook until a good boil.
Cool and mix with chilled fruit.
Refrigerate and cool.
Add bananas (just before serving) and serve.