1 can pineapple chunks in own juice
1 can mandarin oranges, drain
12 maraschino cherries, cut in half
4 bananas
1 (3 oz.) pkg. vanilla pudding mix - cooking

Reserve 1 cup pineapple juice. Mix with pudding mix. Cook according to package directions. Cool.

Mix drained fruit together and add sliced bananas. Coat with pudding mix and let stand overnight.

Salad will keep 4 days without bananas turning dark.