Frog Eye Salad

I love this stuff!  Memories of childhood summer gatherings always go with the taste of this salad.

Frog Eye Salad
6 oz. ancini de pepe, boiled according to pkg. directions, drained and cooled

1 can (20 oz.) pineapple chunks, reserve juice
1 3/4 c. milk
1/4 c. sugar
1 1/2 tsp. lemon juice
1 (3.4 oz.) pkg. vanilla instant pudding
2 cans mandarin oranges, drained
2 c. cool whip, thawed
3 c. mini marshmallows
1/2 c. flaked coconut

Dressing: combine pudding mix with milk and 1/4 c. reserved pineapple juice, lemon juice and sugar. Whisk together to combine.
Gently stir pasta, pineapple, mandarin oranges, marshmallows and coconut together.  Add dressing and stir.  Fold in whipped topping.  Refrigerate at least 5 hours before serving to allow it to set up.

Jenny