3-4 bananas
1 med. can peaches, drain
1 med. can fruit cocktail, drain
1 med. can pineapple chunks, drain & save juice
1 can pears, drain
8 oz. maraschino cherries, drained & halved

SAUCE:

Juice from pineapple
1/2 c. lemon juice
1 tbsp. sugar
1 tbsp. cornstarch
1 pkg. vanilla pudding (not instant)

Slice bananas and add to canned fruit in a large bowl. Bring juice to a boil. Mix pudding, sugar and cornstarch with enough cold water to moisten, then pour into boiling juice. Cook until transparent and the consistency of pudding. Pour sauce over fruit while hot. Chill until ready to serve. This keeps for several days.