Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | (8 oz.) RONZONI Acini Pepe; uncooked drained |
| 2 cans | (11-oz. ea) Mandarin orange |
| 1 can | (20-oz.) Pineapple chunks; in juice, undrained |
| 1¾ cup | Milk segments, drained |
| 3½ cup | (8 oz.) Frozen non-dairy whipped topping, thawed and |
| ¼ cup | Sugar |
| 1 pack | (4-serving size) Vanilla instant pudding & pie filling mix |
| 1 can | (8-oz.) Crushed pineapple; divided |
| 3 cups | Miniature marshmallows |
| ½ cup | Flaked coconut |
| x | Maraschino cherries |
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving ¼ 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).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini