Fruit Salad - cooking recipe

Ingredients

2 cans pineapple chunks
2 cans mandarin oranges
1 jar maraschino cherries, cut up
4 sliced bananas
2 boxes vanilla pudding (cook and serve kind)

Preparation

Drain all fruit.
Save pineapple juice and add enough water to make 4 cups.
Cook pudding in this liquid instead of milk.
Cook until thick.
Let chill and stir in fruit.
Refrigerate until ready to serve.