Frog's Eye Salad

1 1/3 cups (8 oz) RONZONI Acini Di Pepe, uncooked
1 can (20 oz ) pineapple chunks or tidbits, drained (reserve 1/4 cup juice)
1 3/4 cups milk
1/4 cup sugar
1 package (3.4 oz) instant vanilla pudding or coconut cream or banana cream pudding instead
1 can (8 oz) crushed pineapple, undrained
2 cans (8 oz each) mandarin orange segment, drained
2 cups frozen non diary whipped topping or whipped cream, whipped
1/2 cup coconut
3 cups miniature marshmallows (optional)

Note:

I have eaten this same salad with halved strawberries and grapes added to the mixture as well.

Cook pasta 10 or 11 minutes. Rinse with cold water; drain well.

In a large bowl, beat reserve pineapple juice, milk, sugar and pudding for 2 minutes. gently stir in pasta and remaining ingredients. Cover and refrigerate for at least 5 hours.

Makes about 12 servings