Pistachio Fluff Salad

1 can (15 oz.) fruit cocktail
1 can (20 oz.) crushed pineapple
1 can (11 oz.) mandarin oranges
1/2 cup chopped pecans
1 cup dairy sour cream
1 tub (8 oz.) frozen whipped topping, thawed
2 pkgs. (3.4 oz. each) pistachio instant pudding mix

Drain all fruit, reserving 1-1/2 cups of the juice. Pour the juice in a bowl, and mix in the pudding mixes and sour cream until smooth. Add whipped topping and nuts. Fold in the drained fruit. Chill at least 1 hour before serving.