2 pkgs. vanilla tapioca pudding
1 lg. can mandarin oranges
1 lg. can pineapple chunks

Drain pineapple and oranges. Add enough water to juices to make 3 cups. Add this to pudding mix. Cook until thick. Cool and add fruit. Refrigerate overnight. In morning add bananas or other fruit. Top with cherries. Yield: 15 to 20 servings.