Fruit Salad - cooking recipe

Ingredients

2 boxes vanilla tapioca pudding
3 (15 oz.) cans chunk pineapple, drained
1 large can Mandarin oranges, drained
1 small can Mandarin oranges, drained
1 small jar maraschino cherries
3 medium bananas, diced (optional)

Preparation

Measure the juices and add enough water to make 3 cups.
Cook tapioca in the drained juices.
Boil for 5 minutes.
Let cool, then fold in the fruit.
Refrigerate until well chilled.
Tastes like baby fruit dessert!