3 1/4 oz. pkg. lemon pudding and pie filling mix (not instant)
1/2 c. sugar
1/4 c. water
2 egg yolks
2 c. water
1 c. whipping cream, whipped
29 oz. can peach slices, drained
20 oz. can pineapple chunks, drained
16 oz. can mandarin oranges, drained
16 oz. can pear slices, drained

In medium saucepan, combine pudding mix, sugar and 1/4 cup water. Stir in egg yolks. Add 2 cups water. Mix well. Cook over medium heat until mixture comes to a full boil, stirring constantly. Cool completely. Fold in whipped cream. Gently fold in drained fruits. Cover, refrigerate several hours or overnight. 20 servings.