Overnight Fruit Salad - cooking recipe

Ingredients

1 pkg. vanilla pudding mix (regular size)
1 can (20 oz.) pineapple chunks
1 can (16 oz.) chunky fruit for salad
2 cans (11 oz.) mandarin oranges, drained
3 bananas, sliced and dipped in lemon juice

Preparation

Cook pudding as
directed
on
package using 1 1/2 cups fruit juice from\tpineapple
and chunky fruit instead of milk. Cool. When cool, fold
in fruit; put in glass bowl, cover and refrigerate overnight.