Pudding Fruit Salad

1 lg pkg vanilla pudding (cook and serve type)
1 sm. pkg tapioca pudding
1 Tbsp frozen O.J. concentrate
1 can (8-10 oz) mandarin oranges (sometimes I use two)
1 can (16-20 oz) pineapple chunks
water (combine with juices to make a total of 3 1/2 cups liquid)
2 bananas, sliced

Drain pineapple and oranges and SAVE the juices. Set aside the fruit for later. To the saved juices, add enough water to make a total of 3 1/2 cups liquid. In a medium saucepan, combine liquid, orange juice concentrate, and pudding (dry mixes) on the stove. Bring to a boil while stirring. When it gets bubbly and thicker, let it cool. (I let it cool for a little while on the stove and then some more in the fridge.) When cold, and before serving, add the fruit (including the bananas).