Tangy Fruit Salad - cooking recipe

Ingredients

2 cans pineapple chunks (20 oz.)
2 cans mandarin oranges (11 oz.)
1 pkg. vanilla pudding
1 pkg. tapioca pudding

Preparation

Drain fruit thoroughly, reserving 2 1/2 cups of juice. Combine puddings and fruit juice and bring to boil.
Chill. (This thickens as it cools.)
Fold in pineapple, oranges and half bottle of maraschino cherries.
Just before serving, add 2 bananas, sliced.