Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 c (8 oz.) RONZONI Acini Pepe;
-uncooked
1 cn (20-oz.) Pineapple chunks;
-in juice, undrained
1 3/4 c Milk
1/4 c Sugar
1 pk (4-serving size) Vanilla
-instant pudding pie
-filling mix
1 cn (8-oz.) Crushed pineapple;
-drained
2 cn (11-oz. ea.) Mandarin orange
-segments, drained
3 1/2 c (8 oz.) Frozen non-dairy
-whipped topping, thawed and
-divided
3 c Miniature marshmallows
1/2 c Flaked coconut
x Maraschino cherries

Cook pasta according to package directions; drain. Rinse with cold
water to cool quickly; drain well. Drain juice from pineapple
chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk,
sugar and pudding mix; beat with whisk or electric mixer until well
blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir
gently. Let stand 10 minutes. Add crushed pineapple and chunks,
oranges, 2 cups whipped topping, marshmallows and coconut; mix gently
and thoroughly. Cover; refrigerate until cold. Top with remaining
whipping topping. Garnish with cherries. 12 servings (about 1 cup
each).

From: Ronzoni supermarket give-away

Typed by iRis gRayson
Submitted By IRIS GRAYSON On 08-12-95

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