2 lg. cans pineapple chunks
2 cans mandarin oranges
1 lg. can green grapes, or fresh grapes
1 jar maraschino cherries
1 pkg. (3 oz.) vanilla pudding (cook type)
1 pkg. (3 oz.) tapioca pudding (cook type)
4-5 bananas

Drain the fruits and save the juices. Cook each pudding separately using 2 cups of fruit juices for each. Cool puddings and add fruit. Add sliced bananas last if salad is to stand a while. Thin salad with cherry juice if too thick. Keeps well in refrigerator for several days.