Fruit Salad - cooking recipe

Ingredients

2 large cans chunk pineapple (save juice)
3 cans mandarin oranges (save juice)
1 can green grapes or fresh (best)
2 to 4 bananas (optional)
1 jar maraschino cherries (save juice)
1 (3 oz.) pkg. regular vanilla pudding
1 (3 oz.) pkg. regular tapioca pudding

Preparation

Cook each pudding separately using 2 cups fruit juice for each pudding (total of 4 cups; may add orange juice if you don't have enough juice to total 4 cups).
Cool pudding.
Add fruit.
If you use bananas, add just before serving.
Let stand several hours or overnight.