2 (6 oz.) pkgs. strawberry Jello
1 medium can fruit cocktail
1 medium can crushed pineapple
1/8 tsp. salt
1/2 c. tapioca
1/2 c. sugar (or more)
2 qts. liquid juice plus water (juice from canned fruit or thawed fruit juice of
your choice)

Measure water and fruit juice. Add tapioca and sugar. Let stand 5 minutes. Cook over low heat until thick, stirring frequently. Have Jello ready in a bowl; pour thickened tapioca liquid over Jello. When cool, add fruit and refrigerate to set. Fold in banana slices when ready to serve. Serve plain or with whipped cream.