1 c. Acini di Pepe pasta
2 cans (4 oz. each) mandarin oranges, drained
1 can (20 oz.) chunk pineapple, drained with juice saved
1 can (20 oz.) crushed pineapple, drained, with juice saved
1 carton (8 oz.) Cool Whip
1 c. miniature marshmallows
1 c. coconut, optional
chopped pecans to taste
3/4 c. sugar
1 tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice (from reserved juice)
1 tsp. lemon juice

Cook pasta in 1 quart of water with 1 teaspoon of salt. Drain, rinse thoroughly and cool in refrigerator.

In a large bowl, combine fruit, Cool Whip, marshmallows, coconut and pecans.

In a saucepan, combine sugar, flour, salt, pineapple juice and lemon juice. Cook over medium heat until mixture thickens, much like pudding.

Blend pasta and pudding mixture together and chill. Combine with fruit mixture, blending well, and chill one hour before serving.