Frog's Eye Salad

Strange name but so yummy! Pauline used to make this at all our family get togethers.

1 1/3 cups (8 oz.) Ronzoni Acini Pepe, uncooked
1 can (20 oz.) pineapple chunks in juice, undrained
1 3/4 cups milk
1/4 cup sugar
1 pkg. small vanilla instant pudding
1 can (8 oz.) crushed pineapple, drained
2 cans (11 oz. each) mandarin orange segments, drained
3 1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut

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 whipped topping.