Ingredients

　　3 tablespoons orange Tang Breakfast Drink mix

　　One 15 1/2-ounce can pineapple chunks, drained, juice reserved

　　One 3.4-ounce box instant lemon pudding mix

　　One 16-ounce can chunky mixed fruit, drained

　　One 11-ounce can mandarin oranges, drained

　　One 6-ounce jar maraschino cherries

　　3 large bananas

　　Stir the Tang into the pineapple juice. Add the lemon pudding mix and stir well. Combine the pineapple, mixed fruit, oranges, and cherries, then mix the fruit and pudding mixtures together; toss well. Refrigerate until ready to serve. Just before serving, slice and add the bananas.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.