2 (30 oz.) cans peach halves in heavy syrup
2 (30 oz.) cans pear halves in heavy syrup
3 (15 oz.) cans pineapple chunks
1 sm. box lemon Jello

Serves 20.

Prepare Jello according to package directions. Drain all fruit into strainer. Save liquid. When all liquid is removed, arrange fruit in rectangle glass dish with pineapple as top layer.

Any remaining liquid siphon off with suction of meat baster. Pour Jello over fruit until fruit lightly coated. Refrigerate until Jello solidifies. Combine juice with orange juice for punch.