Fruit Tapioca Salad

2 large cans peaches

2 small cans pineapple chunks

2 cans mandarin oranges

2 large pkg. frozen strawberries

bananas, if desired

Sauce:

3 T. minute tapioca

1 6 oz. box cook & serve vanilla pudding

1 6 oz. box strawberry jello

Drain 4 c. juice from fruit.  To juice, add tapioca, pudding & Jello.  Cook over medium heat until thickened (10 minutes).  Cool slightly and add all the fruit except bananas.  Refrigerate & add bananas before serving.  Let set 2 hours before serving.  

Vicki's Notes:  I drain the juice from the pineapple chunks into a separate bowl and slice the bananas into this juice.  Let it set for 10+ minutes.  This helps keep the bananas from turning brown.  Then you don't have to wait to add them just before serving.