Ingredients:

8 oz Ronzoni® Acini Di Pepe
1 can (20 oz.) pineapple chunks, drained, juice reserved
1 3/4 cups milk
1/4 cup sugar
1 pkg (3.4 oz.) instant vanilla pudding mix
1 can (8 oz.) crushed pineapple, drained
2 cans (11 oz.) mandarin oranges, drained
2 cups whipped topping
3 cups miniature marshmallows
1/2 cup shredded coconut
  maraschino cherries, if desired

Cooking Directions:

1.  Prepare pasta in boiling water 11 minutes; drain and rinse with cold water.

2.  In large bowl, beat 1/4 cup of reserved pineapple juice, milk, sugar and pudding for 2 minutes.

3.  Set aside a few mandarin slices and some of the coconut to top the salad, if desired.

4.  Gently stir in cooked pasta and remaining ingredients.

5.  Garnish with mandarins, coconut, and maraschino cherries, if desired.  Cover and chill at least 2 hours.