1 pkg. vanilla pudding (cook style, not instant)
1 (20 oz.) can pineapple chunks
1 lg. can mandarin oranges
Bananas, strawberries, walnuts, or any other fruits in season at the time

Drain fruit and reserve 2 cups juice. Cook the pudding, using juice instead of milk, according to package directions. Cool. Combine canned fruit and pour on sauce. Let set 24 hours refrigerated. Before serving, add fresh strawberries, bananas, nuts, etc. Enjoy!