Frog Eye Salad

This recipe comes from the back of a box of Acini Pepe pasta! I don't always buy this brand so I copied the recipe to use!
Thought I would share a great summer salad!

Frog Eye Salad

1 1/3 cups acini pepe, uncooked

1 can (20 oz) pineapple chunks, drained (reserve 1/4 cup juice)

1 3/4 cups milk

1/4 cup sugar

1 pkg (3.4 oz) vanilla instant pudding

1 can (8 oz) crushed pineapple, drained

2 cans (11 oz each) mandarin orange segments, drained

2 cups frozen non-dairy whipped topping, thawed

3 cups miniature marshmallows

1/2 cup flaked coconut

Cook pasta 11 minutes. Rinse with cold water; drain well. In a large bowl, beat reserved pineapple juice, milk, sugar and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate at least 5 hours. 12 servings!