This recipe comes from the recipe box of my Grandmother Eynard.  My father was diabetic and she was always trying to make tasty desserts.  This fruit salad is tasty even for those who aren’t diabetic.  Be sure to use the cook and serve version of the pudding.  It sets up much better.

1 can mandarin oranges
1 (10 oz.) jar Maraschino Cherries drained or you can use fresh strawberries (2/3 C.)
1 (1 lb. 4 oz.) can pineapple chunks (no sugar added juice)
2 bananas
1 package vanilla sugar free cook and serve pudding mix

Drain pineapple saving juice.  Drain cherries and oranges throwing away juice.  Mix pineapple and pudding mix.  Cook until very thick.  Cool; add the fruit by alternating oranges, pineapple chunks, cherries or strawberries, and bananas into the pudding mix.  Refrigerate for several hours.  You can make this the day before.

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