Ingredients 1 1/3 cup ronzoni acini pepe, uncooked 2 each mandarin oranges, 11 oz. cans, drained 20 oz pineapple chunks, in juice, undrained 1 3/4 cup milk 3 1/2 cup whipped topping, frozen, thawed, divided 1/4 cup sugar 1 each pudding & pie filling mix, instant, vanilla 8 oz pineapple, crushed 3 cup marshmallows, miniature 1/2 cup coconut, flaked 1 maraschino cherries Directions: Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipping topping. Garnish with cherries. 12 servings (about 1 cup each).