2 lg. cans chunk pineapple
4 cans mandarin oranges
1 lg. can peaches, sliced
4 sliced bananas
1 lg. pkg. frozen strawberries
1 lg. pkg. strawberry Jello
2 (3 ⅛ oz.) pkg. vanilla pudding, not instant
3 T. tapioca
Drain juices from fruit to measure 4 cups. Add Jello, pudding and tapioca to the juice and cook until thick. Cool and mix with the fruit.
This makes a large fruit salad. (I only use 1 can of pineapple.) It will keep a week or more in the refrigerator.
This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.