Fruit Salad - cooking recipe

Ingredients

2 large cans chunky mixed tropical fruit, drained (reserve juice)
1 (3.5 oz.) pkg. vanilla pudding mix (not instant)
2 bananas

Preparation

Drain fruit.
Measure juice; add water to equal 2 cups. Prepare pudding according to directions, using juice in place of milk.
Cool to lukewarm.
Mix with fruit and refrigerate until cold.
Stir in sliced bananas before serving.
(Recipe doubles easily; sugar-free pudding works well.)