Robertson'S Fruit Salad - cooking recipe

Ingredients

2 (15 1/4 oz.) cans pineapple chunks
1 (15 oz.) can Mandarin orange slices
4 bananas, sliced
1 Tbsp. lemon juice
1 (No. 303) can peaches, sliced
1/2 jar red or green cherries
1 pkg. vanilla pudding mix (not instant)

Preparation

Drain pineapple; save juice.
Drain other fruit, but do not save juice.
Stir 1 1/2 cups pineapple juice into pudding mix. Add 1 tablespoon lemon juice.
Bring to a boil; cook until thick. Let cool and pour over fruit.