Fruit Salad

Fruit Salad
1 can (11 ounces) mandarin oranges
1 can (20 ounces) chunk pineapple (in juice, not syrup)
1 package (3 ounces) vanilla pudding (not instant)
1 package (3 ounces) tapioca pudding (not instant)
2-3 bananas, sliced
1 heaping tablespoon frozen orange juice concentrate
Maraschino cherries to taste
Drain oranges and pineapple and reserve the juices. Add water as necessary to total three cups liquid.
In a saucepan pour the vanilla and tapioca pudding mix and add the three cups of fruit juice. Heat until bubbly and cook until thickened. Cool slightly.
Add orange juice concentrate and mix well. Add back oranges and pineapple; add cherries and mix gently to coat. Refrigerate overnight.
Serves eight to 10.
Nutrition values per serving: 149 calories, 1 g fat, 38 g carbohydrates, 1 g fiber, 1 g protein, 0 mg cholesterol, 113 mg sodium.

File: 'fd bianchi.rec3 0109' in 'food'