Fruit Salad For 20 - cooking recipe

Ingredients

2 (20 ounce) cans pineapple chunks (drained reserve juice)
3 (11 ounce) cans mandarin oranges
1 (28 ounce) can sliced peaches (drained reserve juice)
4 bananas, sliced
1 (6 ounce) package strawberry Jell-O gelatin dessert
1 (16 ounce) bag frozen strawberries
2 (3 1/2 ounce) packages cook and serve pudding mix
3 tablespoons dry tapioca

Preparation

Drain all fruits and measure 4 cups juice. Add a little water to make 4 cups if needed. Mix jello, pudding mixes, juice and tapioca together in large saucepan. Cook until thick. Cool completely (can do this the day before and chill) mPour over fruit and chill.