Instructions: First, make up the tapioca pudding according to directions, skimping just a little on the milk so the pudding will be thicker (If you make it using a shaker method, it will set up faster). Let sit. Next mix the banana pudding powder with the 1/2 cup cold milk in a container you can shake them up in, and shake them well. Let sit. Open the cans of fruit and drain well. Empty them into a mesh strainer and let them sit.

Put half the whipped topping in a large bowl and blend in the (very thick)

banana pudding. Blend well. Add the remaining whipped topping and the tapioca pudding blending all very well. Finally, add the well-drained fruit and mix well. Chill and serve cold. Beautiful served with a mint sprig and a reserved mandarin orange segment.

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