2 (11 ounce) cans refrigerated sliced pineapple
4 cups sliced bananas
1 (8 ounce) package cream cheese, softened
4 eggs, beaten
1 (3 ounce) package instant vanilla pudding mix
1/3 cup white sugar
Place pineapple in a jelly-roll pan and pour in orange juice. Cover and refrigerate for at least 1 hour.
In a large bowl, beat cream cheese, eggs and pudding mix until smooth. Beat slowly until mixture is a soft dough. Roll into 1 inch balls and roll balls in sugar. Transfer to prepared pan. Arrange bananas, pineapple and pineapple filling in pan. Cover and refrigerate for at least 2 hours. Serve hot out of dish.