FROG’S EYE SALAD  (from the kitchen of Kathy Stoerner)

1 1/3 cups (8 oz) RONZONI Acini Pepe pasta
1 can (20 oz) pineapple chunks, drained (reserve 1/4 cup juice)
1 3/4 cups milk
1/4 cup sugar
1 pkg. (3 oz) vanilla instant pudding
1 can (8 oz) crushed pineapple, drained
1 can (11 oz) mandarin oranges, drained
1 can (14 oz) fruit cocktail
1 (8 oz) Cool Whip
3 cups miniature marshmallows
1/2 cup flaked coconut
1/2 cup chopped pecans

Optional—add bananas, fresh blueberries, raspberries, strawberries, etc. I usually omit the fruit cocktail & mandarin oranges if I add fresh fruit.

Cook 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 6 hours.