Pudding-Topped Fruit Salad

1 (20 ounce) can pineapple chunks
1 (8 ounce) can crushed pineapple, undrained
1 cup sour cream
1 (3.4 ounce) package instant vanilla pudding mix
2 medium ripe bananas, sliced
2 cups fresh blueberries or frozen blueberries, thawed
2 ripe peaches, peeled and sliced
2 cups sliced fresh strawberries
1 cup seedless green grapes
1 cup seedless red grapes

1.Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup. In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours.
2.In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top.