1-3 oz. box American Tapioca Pudding (cook type)
1-3 oz. box vanilla pudding (cook type)
1-12 oz. can pineapple tidbits
1-20 oz. can mandarin orange
1-20 oz. can peach slices in syrup, cut into bit size pieces
2 large bananas, peeled and sliced
1 c. sliced fresh strawberries (optional)
1 c. fresh raspberries sprinkled on servings (optional)
1-1 1/2 c. broken pecan halves (optional)
Drain juice of canned fruit into a large measuring cup.
Add enough water to make 3 cups. Often no water is necessary.
Pour juice and 2 pkgs of pudding mix into a saucepan.
Stirring constantly, cook on high until thick and bubbly.
Set aside to cool. Once room temperature, add canned fruit
and sliced strawberries.
Refrigerate.
At serving time add pecans and bananas.
Only at serving time add sliced bananas because bananas
will turn brown fairly quickly.
I only sprinkle with raspberries when they are in season.
I don't mix them in because they will turn the entire salad
red.