1 sm. tapioca pudding
1 sm. vanilla pudding, not instant
1 lg. can pineapple chunks
1 sm. bottle cherries
4 bananas

Drain liquid from pineapple and oranges. Add water to make 2 2/3 cups. Cook puddings with liquid until thick; let cool.

In a large bowl, mix pineapple, oranges, cherries (drained and sliced). Slice 4 bananas and add 3 tablespoons lemon juice. Pour liquids over fruit and stir. Refrigerate.