Fruit Salad Bowl

1 can (20 ounces) pineapple chunks in natural juices, drained and juice reserved
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 quart mixed fresh fruit chunks (apples, bananas, oranges, pears)
3/4 cup chopped pecans or walnuts
1/3 cup flaked coconut
Whipped topping, optional

In a saucepan, combine reserved pineapple juice and pudding mix. Cook over medium heat until thickened; cool. Toss with pineapple chunks, fruit chunks, nuts and coconut.

Chill until ready to serve. Garnish each serving with a dollop of the whipped topping, if desired. Makes 6-8 servings.