1 pkg. vanilla pudding (not instant), 3 oz.
1 pkg. tapioca pudding (not instant), 3 oz.
2 cans chunky fruit cocktail (16 oz. cans)
2 sm. cans mandarin oranges
1/2 jar maraschino cherries (drained, cut up)
2 lg. bananas

Drain fruit cocktail and oranges. Save juice. Add enough water to make 2 1/2 cups liquid. Add puddings to liquid and cook until thickened (stir continuously - it will stick). Cool pudding mixture until slightly warm. Add fruit, oranges and cherries and refrigerate. Before serving cut up bananas and add to salad. Serve chilled.