Ingredients:
1 1/3 c (8 oz) RONZONI Acini Pepe, uncooked
1 can pineapple chunks, drained (reserve 1/4 c juice)
1 3/4 c milk
1/4 c sugar
1 pkg (3.4 oz) vanilla instand pudding
1 can (8 oz) crushed pineapple, drained
2 cans (11 oz) mandarin orange segments, drained
2 c whipping cream
3 c miniature marshmallows
1/2 c flaked coconut
Directions:
Cook pasta 11 minutes. Rinse with cold water; drain well. In large bowl, beat reserved pineapple juice, milk, sugar and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate at least 5 hour. Serves 12
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