1 1/3 cups ronzoni acini pepe, uncooked

22 ounces mandarin oranges, drained

20 ounces unsweetened pineapple chunks, drained

1 ¾ cups milk

3 ½ cups whipped topping

¼ cup sugar

1 package vanilla instant pudding mix

8 ounces crushed pineapple

3 cups miniature marshmallows

½ cup flaked coconut

Maraschino cherries

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 whipping topping. Garnish with cherries.