Picnic Fruit Salad - cooking recipe

Ingredients

32 ounces canned pineapple tidbits, NOT drained
6 ounces frozen orange juice
3 1/2 ounces instant lemon pudding
3 bananas, sliced
32 ounces diced pears, drained
32 ounces canned diced peaches, drained
16 ounces canned mandarin orange segments, drained

Preparation

Strain the pineapple juice from the can into a bowl. To the pineapple juice, add the can of orange juice and mix well. Add the instant pudding and dissolve well. Gently fold in all the fruits. Refrigerate 24 hours before serving.