1 (29-ounce) can sliced peaches in light syrup
1 (15-ounce) can mandarin oranges
1 (20-ounce) can pineapple chunks
1 large package vanilla cook and serve pudding
Drain juices off canned fruit and reserve.
Use 3 cups reserved juice to cook the vanilla pudding.
If not enough juice add water to make 3 cups of liquid.
Cook pudding until it is thickened.
Add cooled pudding mixture to the drained fruit.
Refrigerate several hours.
When ready to serve, slice the bananas into the chilled pudding and fruit.