1 1/2cupmilk (or combination of milk & pineapple juice from the tidbits)
2cupswhipped cream/cool whip
3cupsmarshmallows
1/2cupsweetened coconut flakes
Instructions
Cook acini di pepe according to package directions. Drain & rinse with cold water.
Drain cans of fruit, saving the pineapple juice. In a large bowl, combine pudding with milk or a combination of milk & reserved pineapple juice (for a sweeter salad) to equal 1½ cups liquid. Whisk until combined. Place in the freezer or fridge to firm up pudding; about 5-10 minutes.
Once pudding is firm, fold in whipped cream/cool whip. Add cooked pasta, fruit, marshmallows & coconut. Fold gently. Refrigerate for 30 minutes (optional, but advised.) Serve cold.