Paula Deen'S Fruit Bowl - cooking recipe

Ingredients

3 tablespoons tang orange breakfast drink mix
1 (15 1/2 ounce) can pineapple chunks, drained, reserve juice
1 (3 1/2 ounce) box instant lemon pudding mix
1 (16 ounce) can chunky mixed fruit, drained
1 (11 ounce) can mandarin oranges, drained
1 (6 ounce) jar maraschino cherries, drained
3 large bananas

Preparation

Stir Tang into reserved pineapple juice. Add lemon pudding mix and stir well.
Combine pineapple, mixed fruit, oranges, and cherries; add to pudding mixture, tossing well.
Refrigerate until ready to serve.
Just before serving, slice and add bananas.