Quick and Easy Frog's Eye Salad

• 113 cup ronzoni acini pepe uncooked
• 22 ounces mandarin oranges 2 x 11 oz. cans, drained
• 20 ounces pineapple chunks drained, unsweetened
• 1 3/4 cup milk
• 3 1/2 cups whipped topping, prepared frozen, thawed, divided
• 1/4 cup sugar
• 1 package instant pudding mix vanilla flavour
• 8 ounces pineapple crushed
• 3 cups marshmallows miniature
• 1/2 cup coconut flaked
• 1 x maraschino cherries

1. Cook pasta according to package directions; drain.
2. Rinse with cold water to cool quickly; drain well.
3. Drain juice from pineapple chunks, reserving 1/4 cup.
4. 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.
5. Add pasta to pudding mixture; stir gently.
6. Let stand 10 minutes.
7. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly.
8. Cover; refrigerate until cold.
9. Top with remaining whipping topping.
10. Garnish with cherries.
11. 12 servings (about 1 cup each).

ronzoni acini pepe, oranges, pineapple, milk, whipped topping, sugar, pineapple, marshmallows, coconut flaked, maraschino cherries

Taken from recipeland.com/recipe/v/quick-easy-frogs-eye-salad-2035 (may not work)