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).