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
-drained
2 cn (11-oz. ea) Mandarin orange
1 cn (20-oz.) Pineapple chunks;
-in juice, undrained
1 3/4 c Milk
-segments, drained
3 1/2 c (8 oz.) Frozen non-dairy
-whipped topping, thawed and
1/4 c Sugar
1 pk (4-serving size) Vanilla
-instant pudding pie
-filling mix
1 cn (8-oz.) Crushed pineapple;
-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).

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