Fruit Salad - cooking recipe

Ingredients

3 c. mandarin orange sections
2 cans pineapple chunks
1 jar maraschino cherries
2 pkg. vanilla tapioca pudding
1/2 c. orange juice
3 ripe bananas

Preparation

Open and drain all the fruit (except cherries) and set aside. Keep the juice (about 3 cups) plus 1/2 cup of orange juice.
Open the pudding, add the 3 1/2 cups juice and cook as you would with milk.
Cool the pudding.
Drain the cherries, rinse them with cold water so the color won't mix through the other fruit.
Slice the bananas over the drained fruit and cherries, then pour the tapioca pudding over.
Chill about 1 hour.