Tang Salad - cooking recipe

Ingredients

1 (15 1/4 oz.) can pineapple chunks
1 (16 oz.) can chunky mixed fruit
1 (3 3/4 oz.) pkg. vanilla instant pudding
1 (11 oz.) can mandarin oranges
3 Tbsp. Tang
2 large bananas, sliced

Preparation

Drain pineapple, reserving juice.
Drain remaining fruits. Combine reserved pineapple juice, pudding mix and powdered Tang. Stir well.
Combine fruits and dressing; toss gently.
Chill. Yield:
4 servings.