Fruit Salad - cooking recipe

Ingredients

blueberries (optional)
pecans (optional)
1 small can chunk pineapple (own juice)
1 (20 oz.) can chunk pineapple (own juice; save juice)
2 (11 oz.) cans mandarin oranges (save juice)
2 kiwi, sliced and cut (save and toss in when served)
2 to 3 bananas, sliced and cut (save and toss in when served)
1 1/2 to 2 c. sliced strawberries
2 to 3 c. green and red grapes, cut in half
1/2 c. maraschino cherries, cut in half
1 small (regular not instant) vanilla pudding

Preparation

Cook pudding with 1 to 2 cups orange and pineapple juice as liquid, depending on amount of fruit being used.
Cool overnight. Mix pudding with fruit.
Serve topped with Cool Whip.
Garnish with angel food cake wedge or decorative cookie.