1 lg. box cook and serve vanilla pudding
Canned fruit - enough to make 3 c. of juice

Drain fruits reserving the juice. I usually use 2 cans fruit for salad, 2 cans mandarin oranges, 1 can pineapple tidbits, and 1 jar maraschino cherries.

Cook pudding as directed on package substituting the juice for the milk called for on pudding box. (I usually cook in the microwave for about 7 minutes total). Let this mixture cool slightly so as not to cook fruits. Then add canned fruit to the pudding mixture.

This will keep up to a week and still be good. Just before serving you can add any fresh fruits that are in season for variety in taste and color.