Fruit Salad - cooking recipe

Ingredients

1 small box tapioca pudding (not instant)
1 small box vanilla pudding (not instant)
3 Tbsp. Tang, dry
1 large can mandarin oranges
1 large can pineapple chunks
3 bananas

Preparation

Drain fruit; reserving liquid.
Add water to juice to make 2 1/2 cups.
Bring liquid, both puddings and Tang to a boil over medium heat; stirring constantly.
Cook until thick and shiny; let cool.
Add drained fruit and sliced bananas; refrigerate.