Glazed Fruit Salad
1 (20-ounce) can chunk pineapple
2 (11-ounce) cans mandarin oranges
1 jar maraschino cherries
2 (3-ounce) packages instant vanilla pudding mix
3 tablespoons orange drink granules
3 large bananas, peeled and sliced
Drain pineapple and oranges, reserving the juice. Measure 1-1/2 cups juice; set aside. Combine dry pudding mix and orange granules in large bowl. Pour the reserved juice in without stirring.
Add the pineapple, oranges and cherries, mixing gently. Cover and refrigerate for several hours before serving. Add bananas just before serving.
Makes 8 to 10 servings.
Note: The pudding mixture becomes translucent, allowing the fruit colors to show through.
In saucepan, use juices from pineapple and oranges plus enough water to measure 2 cups liquid.
Mix with pudding mix and bring to a boil, then chill.
Combine pineapple, cherries and mandarin oranges and fold into pudding mixture until fruit is well coated.
Chill. Add bananas just before serving.