Fruit Salad - cooking recipe

Ingredients

2 (20 oz.) cans chunk pineapple
3 small cans mandarin oranges
1 large can sliced peaches
4 bananas
1 (16 oz.) frozen strawberries, thawed
2 pkg. regular vanilla pudding (not instant)
1 (6 oz.) strawberry jello
3 Tbsp. minute tapioca

Preparation

Drain all the juice from the canned fruit.
Keep 4 cups.
Put the 4 cups juice into saucepan; add jello, pudding and tapioca. Cook until thick (not on high heat).
Cool.
Pour over fruit.