Tapioca And Fruit Salad - cooking recipe

Ingredients

3 cans mandarin orange segments
2 cans pineapple chunks
1 medium jar maraschino cherries
2 pkg. Jell-O vanilla tapioca pudding
3 ripe bananas
1/2 c. orange juice

Preparation

Open and drain all fruit, saving the juice.
Set aside.
It should be about 3 cups.
Add 1/2 cup orange juice.
Cook the pudding, using the 3 1/2 cups juice as you would milk.
Cool the pudding.
Drain the cherries and wash them often so the color won't mix with the fruit.
Slice the bananas over the drained fruit and cherries.
Pour the tapioca pudding over all.
Chill for at least 1 hour, or keep overnight in refrigerator.