This recipe appeared in my blog five years ago and since it goes well with ham, I thought it was worth resharing.
Orange Pineapple Salad
1 20 ounce can chunk pineapple
2 11 ounce cans mandarin oranges
2 3 ounce boxes instant vanilla pudding mix
2 T. orange-flavored breakfast drink mix (Tang)
2 sliced bananas
Drain pineapple and oranges, reserving juices.
Combine dry pudding mix and Tang in a bowl. Add scant 1 1/4 cup reserved fruit juice. Lightly toss. Add pineapple, oranges and bananas and gently mix (be sure all banana slices are coated with pudding mixture to prevent browning). Cover and refrigerate several hours or overnight so that juice is absorbed. Fold before serving to make certain that no "powder" remains in corners.
**I sometimes omit the bananas when making this.
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Enjoy!