Recipe(tried): take along "Tangy Fruit Salad"

This is my version of a fruit salad I got from an old copy of Taste of Home. I
am asked to bring it all the time.
Note:
Dressing is enough to cover up to twice of the fruit called for in basic recipe.
I usually leave the canned fruit amounts the same and add more fresh fruits.

TANGY FRUIT SALAD

6-8 servings

1 can (20 oz) pineapple chuncks, drained reserve juice
1 can(11 oz) mandarin oranges, drained
1 can (16 oz)fruit cocktail, drained
2 bananas, sliced
2 apples or pears, cut in chunks

(optional)
1 c. fresh strawberries, sliced and or fresh red grapes (leave whole)
1 jar marachino cherries, drained
3 or 4 kiwi fruit peeled and sliced

1 pkg. (3.4 oz) instant vanilla pudding mix
1/4 c. dry orange flavor breakfast drink
1- (8oz) container Cool Whip

In a small bowl combine reserved pineapple juice, pudding mix and breakfast
drink mix; set aside.

In a large bowl combine all fruit, fold Cool Whip into juice mixture. Then into
fruit, chill before serving.