Cooked Fruit Salad - cooking recipe

Ingredients

1 large can chunk pineapple, drained (reserve liquid)
2 cans mandarin oranges
1 jar maraschino cherries
1 small pkg. vanilla pudding
4 bananas, sliced
1/4 c. Tang

Preparation

Mix together the Tang, vanilla pudding and 1 cup of the pineapple juice; if there isn't enough liquid to make a cup, use water
or juice from fresh orange juice.
Cook the pudding mixture until it becomes clear and slightly thickened.
Add the pudding mixture to the fruit and let stand for 1 hour or overnight.
Keep in refrigerator.