Reserve all juices!
2 20-oz cans pineapple chunks
2 11-oz cans mandarin oranges
1 3-oz pkg vanilla pudding (NOT instant)
1 3-0z pkg tapioca pudding mix
2 TBS frozen orange juice concentrate
Drain canned fruits. Using 3 cups reserved juice** and the 2 TBS juice concentrate as liquid, cook the 2 packages of pudding together,
Bring to a boil, then cool.
Add drained fruits, chill, and serve.
**If reserved juice does not make 3 cups, use diluted frozen orange juice concentrate, made according to pkg directions, to make up the difference.
(Recipe from Lori Burton)
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