2 med. cans mandarin oranges
1 (No. 2, 20 oz.) can pineapple chunks
1 (20 oz.) can sliced peaches
1/2 c. orange juice
1 sm. pkg. Jello vanilla tapioca pudding
1 sm. jar maraschino cherries
3 ripe bananas

Drain all fruit, saving juice from mandarin oranges and pineapple. Add orange juice to make 3 1/2 cups. Cook the pudding, using juice in place of milk. Cool. Drain cherries, wash to clear of color. Slice bananas over mixed fruit; pour cooled tapioca pudding over all. Chill at least 1 hour or overnight. Can use other fruit.