Fruit Salad - cooking recipe

Ingredients

2 (16 oz.) cans pineapple tidbits
1 can mandarin oranges
1 large can sliced peaches
1 medium jar maraschino cherries
4 bananas, sliced
1 large apple, sliced
1 large box vanilla pudding (cook 'n serve)

Preparation

Drain and reserve juice from all the fruits except the cherries.
Cook 3 cups juice in vanilla pudding until it is clear and thick.
Cool.
Pour over fruit.
Set overnight in refrigerator.
Serves 12 to 15.