1 (20 oz.) can pineapple chunks in its own juice, undrained
2 (11 oz.) can mandarin oranges, drained
1 (3 3/4 oz.) pkg. instant vanilla pudding
2 or 3 lg. bananas, sliced diagonally
1 qt. fresh strawberries
1 pt. fresh blueberries (can substitute red grapes)
1 (8 oz.) carton frozen whipped topping, thawed

Place pineapple chunks with juice in 3 quart glass bowl. Reserve some orange slices for garnish and place the remainder in the bowl with the pineapple chunks. Sprinkle the dry pudding mix over the fruit, stir well and refrigerate until set, about 20 minutes.

Dip banana slices in orange or pineapple juice (to retard browning) and then layer atop the pudding mixture. Reserve some strawberries for garnish and slice and layer remainder over bananas. Reserve a few blueberries and layer remainder over strawberries.

Top with whipped topping and garnish top with the reserved fruit. Refrigerate until serving time, at least an hour or two. Makes at least 12 servings.

NOTE: Frozen blueberries or other frozen fruit do not work well, because they "weep" into the whipped topping.

Be sure in layering the fruit to start each different layer at the edge of the bowl and layer inward. It makes a very pretty picture with the different colored fruit showing through the glass bowl. This can also be served as a dessert.