Dressing:

1 small (3.5 oz.) box vanilla instant pudding
1/2 c. frozen orange juice concentrate, thawed
3/4 c. sour cream
1 c. heavy whipping cream
Cool Whip (optional; I used about 1/2 c.)
2 tbsp. Splenda
1/2 c. juice from pineapple

Fruit:

1 can pineapple chunks (reserve juice)
1 can mandarin oranges, drained
2 cans fruit cocktail, drained
2 bananas, sliced
white or red seedless grapes
sliced strawberries

Mix dressing ingredients together with mixer and gently fold into fruit. Chill for 2 hours and serve.