Sunshine Fruit Salad - cooking recipe

Ingredients

2 (20 ounce) cans chunk pineapple, drain liquid, reserve 1-1/2 cups
2 (15 ounce) cans mandarin oranges, drained
1 (10 -12 ounce) jar maraschino cherries, drained
1 (3 1/2 ounce) package vanilla pudding mix (cook style)
2 bananas

Preparation

Drain all canned fruits, reserving 1-1/2 cups of pineapple juice.
Mix all canned fruits in large bowl.
Mix reserved pineapple juice with pudding mix in medium saucepan.
Cook over medium heat until boiling, stirring constantly.
Let cool, pour over fruit and mix.
Refrigerate overnight.
Slice bananas and add just before serving.