Fruit Salad - cooking recipe

Ingredients

2 (20 oz.) cans pineapple chunks
2 (11 oz.) cans mandarin orange slices
1 jar maraschino cherries (small)
3 large bananas
1 small box (4 serving) vanilla pudding

Preparation

Drain pineapple chunks, reserving liquid.
Drain orange slices, reserving liquid. Drain cherries.
Place all fruit (except bananas) in serving bowl. Combine 2 cups pineapple liquid with vanilla pudding (use orange slice juice if there isn't enough pineapple juice). Cook over medium heat until thickened and transparent.
Pour over fruit in serving bowl.
Chill. Add sliced bananas right before serving.