1 cup acini de pepe pasta
1 (20 oz.) can pineapple tidbits, juice reserved
1 (20 oz.) can crushed pineapple
2 (15 0z.) cans mandarin oranges, drained
1 (12 0z.) tub frozen whipped topping, thawed
2 cups miniature marshmallows
1 cup flaked coconut (optional)
1/2 cup chopped maraschino cherries (optional)
Cook pasta according to package directions; drain well and set aside to cool. Pour reserved pineapple juice over pasta. Add pineapple tidbits, crushed pineapple, mandarin oranges, whipped topping, and marshmallows. Stir in coconut and cherries, if desired. Place in refrigerator overnight.
Makes about 12 servings.
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