Fruit Salad - cooking recipe

Ingredients

2 - 20 oz. cans chunk pineapple, drained, (reserve juice)
2 - 15 oz. cans mandarin oranges, drained, (reserve juice)
1 - 10 oz. jar maraschino cherries, drained
1 - 3 oz. box (cook type) vanilla pudding
1 - 3 oz. box (cook type) tapioca pudding
4 bananas, sliced (add just before serving)

Preparation

Place pineapple, oranges and cherries in a large bowl. Mix juices from oranges and pineapple (approximately 3 1/2 cups) with pudding and tapioca. Bring to a boil, stirring to prevent scorching. Pour over fruit and gently stir thoroughly.
Chill. Fold in bananas just before serving.