2 (20oz) cans pineapple one crushed and one chunks,drained reserving juice
2 (11oz) cans mandarin oranges, drained reserving juice
l small jar maraschino cherries,drained
l box vanilla pudding
1 box tapioca pudding

Cook the puddings using 2 l/4 cups of reserved pineapple and orange juice--if not enough juice add enough water to make 2 l/4 cups.
Mix fruit in cooled pudding. Refrigerate several hours or overnight.
You may also add coconut, marshmallows or bananas if desired.