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Fruit Salad Pudding

4 bananas, peeled and sliced
2 cups strawberries, hulled and sliced
1 (8-ounce) can pineapple chunks, drained, juice reserved
1 (11-ounce) can Mandarin orange sections, drained, juice reserved
1 (6-ounce) jar maraschino cherries, drained
1 (3.5-ounce) package vanilla pudding mix

1. Combine bananas, strawberries, pineapple, orange sections and cherries in a large mixing bowl; set aside.
2. Substitute reserved pineapple and orange juice for the amount of liquid asked for in the pudding cooking directions. Pour into medium saucepan, add pudding mix and bring to a boil over medium-high heat. Reduce heat slightly and cook until thick, stirring constantly, then fold into the fruit. Refrigerate at least an hour before serving.

Makes 10 servings.