Fruit Salad - cooking recipe

Ingredients

2 (15 1/4 oz.) cans unsweetened pineapple chunks, drain and save juice
2 small cans mandarin oranges, drain and save juice
1 (6 oz.) jar red maraschino cherries, sliced in halves
1 (3 oz.) box vanilla pudding mix (do not use instant)
1 (3 oz.) box tapioca pudding mix

Preparation

Mix vanilla and tapioca pudding in the pineapple and mandarin juice (3 cups).
Cook pudding in the juice until slightly thickened. Pour pudding mixture over fruit and mix well.
Put in refrigerator and chill.