Open the cans of mandarin oranges and drain them, discarding the juice.
Place the oranges in a large mixing bowl.
When you drain the pineapple, reserve the juice.
Put the reserved pineapple juice in a measuring cup, and add enough water to make two cups of juice. Set the juice aside.
Stir the drained pineapple into the mandarin oranges in the mixing bowl.
Cap the strawberries and slice them into the bowl of fruit.
Add the nuts to the fruit mixture, but don’t worry about stirring it up yet.
Put the reserved pineapple juice into a medium-sized pot. Over medium heat, whisk the pudding mix into the juice.
Whisking every few minutes, bring the pineapple juice to a boil.
When the mixture has reached a full boil, remove it from the heat and allow it to cool, about 15-20 minutes.
Whisk the vanilla yogurt into the pineapple juice mixture.
When the pineapple juice mixture has completely cooled, gently drizzle it over the fruit in the fruit bowl.
With a large wooden spoon, gently turn the fruit mixture so that the nuts and the sauce are fully coated with the sauce.
Cover the fruit bowl with a layer of plastic wrap and refrigerate for three to four hours. Serve.
Store leftovers in the fridge, tightly covered for up to three days.