Quick & Easy Frog's Eye Salad

A delicious kind of salad made with mandarin oranges, pineapple chunks, flaked coconut and whipped topping.

Yields:	12 servings
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	Preparation	30 minutes
	Cooking	10 minutes
	Ready In	40 minutes

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Ingredients

1 1/3	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	pudding mix, instant	vanilla flavour
8	ounces	pineapple	crushed
3	cups	marshmallows	miniature
1/2	cup	coconut	flaked
1	x	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).