1 1/3 c. (8 oz.) Ronzoni acini de pepe (uncooked)
1 (20 oz.) can pineapple chunks, drained (reserve 1/4 c. juice)
1 3/4 c. milk
1/4 c. sugar
1 (3.4 oz.) pkg. vanilla instant pudding
1 (8 oz.) can crushed pineapple, drained
2 cans (11 oz.) Mandarin orange segments, drained
2 c. frozen nondairy whipped topping, thawed
3 c. miniature marshmallows
1/2 c. flaked coconut

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

Makes 12 servings.