Lemon Pudding Fruit Salad

The picture really doesn't do it justice, because it was very, very tasty. Love that lemony flavor with all the other fruit, and the creamy texture. Another hit from the "Essential Mormon Cookbook!" Make it in the earlier in the day so it has at least 3-4 hours to chill before serving. We served this alongside BBQ and beans and it was a great pairing, the spicy/hot with the lemony cool.

1 large (20 oz) can pineapple chunks, drained with juice reserved
1 (15 oz) can mandarin oranges, drained with juice reserved
1 (3 oz) package lemon jell-o
1 (3 oz) package lemon pudding (NOT instant)
1 (8 oz) tub frozen whipped topping (read cool whip)
2 cups fresh strawberries, sliced
2 bananas, sliced
1 cup miniature marshmallows

In a large measuring glass, combine reserved fruit juice and enough water to make 3 cups liquid. Pour into a large saucepan and bring liquid to a boil. Mix in jell-o and pudding mix. Cook and stir until thickened. (Use your whisk to break up the clumps, you want a smooth texture) Cool. Stir in whipped topping, fruit, and marshmallows. Refrigerate at least 1 hour (should be more like 3-4 hrs) Serve the same day. Makes about 12 servings.