Mandarin Orange Salad

2 –20 oz cans pineapple chunks
2 – 15 oz cans mandarin oranges
5-6 firm, medium-size bananas, sliced
2 red apples, chunked
1 small package Cook & Serve tapioca pudding mix
1 small package Cook & Serve vanilla pudding mix

1. Drain pineapple and oranges, reserving juice. Add enough water to juice to make 3 cups liquid. Pour juice/water into a 3-quart saucepan. Put pineapple and oranges in a large bowl.
2. Add tapioca and vanilla pudding mixes to juice and mix well. Cook and stir over medium-high heat until mixture boils and thickens. Pour over pineapple and oranges and refrigerate for several hours.
3. Add bananas and apples just before serving. Mix well. Note: May need to add more fruit for the amount of sauce. Serves 6-8.

Rachel's note: This is the salad that I made at the Family Reunion we had in Montana a few years ago.