Recipe - Quick And Easy Frogs Eye Salad

1 1/3 cup (8 oz.) RONZONI Acini Pepe;
uncooked
drained
2 cn (11oz. ea) Mandarin orange
1 cn (20oz.) Pineapple chunks;
in juice, undrained
1 Three fourths cup Milk
segments, drained
3 One half cup (8 oz.) Frozen nondairy
whipped topping, thawed and
One fourth cup Sugar
1 pack (4serving size) Vanilla
instant pudding & pie
filling mix
1 cn (8oz.) Crushed pineapple;
divided
3 cup Miniature marshmallows
One half 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 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).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini