2 (10 oz.) pkgs. frozen raspberries
20 oz. can crushed pineapple, drained, reserve juice
1 med. can apricots, quartered and drained
4 to 5 bananas
1 c. pineapple juice (add water to make 1 c.)
1 c. sugar

Bring juice and sugar to boil; add frozen raspberries. Let melt. Add apricots, pineapple and bananas. Pour into Bundt pan and refrigerate.