Fruit Salad - cooking recipe

Ingredients

1 can chunky pineapple
1 can peaches, cut up
1 can pears, cut up
1 jar cherries
3 to 4 bananas, sliced
2 boxes vanilla pudding and pie filling (not instant)

Preparation

Drain fruit (except cherries).
Measure drained juice and add enough water to make four cups.
Put in saucepan and bring to a boil.
Add pudding mix; cook for one minute, stirring often. Arrange fruit in a bowl and pour sauce over fruit.
Mash bananas under sauce to keep them from turning brown.
Refrigerate 6 to 8 hours.