1 1/3 cup uncooked Acini Pepe pasta
1 can (20 oz.) pineapple chunks, drained (reserve ¼ cup juice)
1 ¾ cups milk
¼ 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
Cook pasta for 11 minutes. Rinse well with cold water; drain well. In large bowl, beat reserved pineapple juice, milk, sugar, and pudding for 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate at least 5 hours before serving. 12 servings
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