Ingredients:
1 1/3 c ronzoni acini pepe, uncooked
22 oz mandarin oranges
20 oz pineapple chunks, drained
1 3/4 c milk
3 1/2 c whipped topping, prepared and thawed
1/4 c sugar
1 pkg vanilla pudding mix, instant
8 oz crushed pineapple
3 c marshmallows
1/2 c coconut
Directions:
Cook pasta according to package directions;drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 c.
In large bowl, add reserved juice, milk, sugar, and pudding mix; beat until well blended, about 1-2 minutes. Add pasta to mixture. Let stand about 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups of whipped topping, marshmallows and coconut; mix gently. Cover and refrigerate until cold. Top w/ remaining whipping topping.
Taken from RecipeLand.com
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