Summer Salad

1 small pkg vanilla pudding (cook and serve)

1 small pkg. Tapioca pudding (cook and serve)

2 cans Mandarin oranges

1 can (16 oz) pineapple chunks

3 bananas, sliced

1/2 cup Maraschino Cherries, sliced (optional)

Bring puddings to boil with 3 cups liquid from oranges, pineapple and cherries.  If not enough juice from fruit to make 3 cups, add orange juice.  Cool and add to fruit.  Put into attractive dish and cool.  Serve in same dish, do not unmold.