Ingredients
1 can (20 ounces) unsweetened pineapple chunks1 can (15 ounces) reduced-sugar sliced pears, drained1 can (15 ounces) sliced peaches in juice, drained1-1/2 cups seedless red grapes1 package (3 ounces) cook-and-serve vanilla pudding mix2 medium firm bananas3 tablespoons lemon juice1 jar (10 ounces) maraschino cherries, well drained
Preparation
Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple, pears, peaches and grapes. Refrigerate until chilled.
Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature.
Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving.
