1 1/3 c. acini de pepe, uncooked
1 can pineapple chunks, drained (reserve ¼ c. juice)
1 ¾ c. milk
¼ c. sugar
1 pkg. (3.4 oz) vanilla instant pudding
1 can crushed pineapple, drained
2 cans mandarin orange segments, drained
2 c. Cool WhipCook pasta 11 minutes. Rinse with cold water; drain well. In large bowl, beat reserved pineapple juice, milk, sugar, and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate at least 5 hours. 12 servings.
I love this salad. Sometimes we eat it for dessert. I think it is perfect for spring. I think the recipe originally came from the back of a Ronzoni brand box of acini de pepe although I leave out the marshmallows and coconut that they had included. I usually leave out the crushed pineapple as well.