Frog Eye Salad

• 1 1/3 cups acini di pepe pasta (uncooked)
• 1 (20 ounce) can pineapple chunks, drained (reserving 1/4 cup juice)
• 1 3/4 cups milk
• 1/4 cup sugar
• 1 (3 1/2 ounce) package instant vanilla pudding (I use regular, not sugar-free) or (1 1/2 ounce) box sugar free vanilla pudding (I use regular, not sugar-free)
• 1 (8 ounce) can crushed pineapple, drained
• 2 (12 ounce) cans mandarin orange sections, drained
• 3 cups mini marshmallows
• 1/2 cup flaked coconut

1. Cook pasta in boiling water for 11 minutes.
2. Drain well, rinsing with cold water to cool pasta.
3. In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
4. Gently stir in pasta and remaining ingredients.
5. Cover and refrigerate at least 5 hours.

acini, pineapple, milk, sugar, vanilla pudding, pineapple, mandarin orange sections, marshmallows, flaked coconut

Taken from www.food.com/recipe/frog-eye-salad-15395 (may not work)