1 (3 oz.) pkg. vanilla pudding
2 lg. cans pineapple chunks, drained (save juice)
1 (11 oz.) can mandarin oranges, drained
2 bananas, sliced
1 lg. red apple, diced with peeling
1 c. miniature marshmallows

Drain pineapple chunks. Add enough water to pineapple juice to make 2 cups. Heat pudding and juice to boiling. Allow to cool completely, then stir in fruits and marshmallows. Put in bowl and set in refrigerator to cool until served. This recipe keeps the fruit from turning dark. Cool Whip may be used on top of this salad.