1 small box of jello (tapioca, vanilla, or lemon; cook and serve pudding, not instant)
1 large can fruit cocktail (30 oz. can)
15-20 oz. can of chuck pineapple
1 can mandarin oranges, drained
2-4 sliced bananas

Drain fruit cocktail and pineapple, reserving liquid. Drain mandarin oranges. Combine box of pudding and 1 3/4 c. of reserved pineapple and fruit cocktail juice. Cook until thick. Chill to lukewarm. Combine pudding with fruit and chill completely. Fresh strawberries or fruit can be added as well.