2 cups milk
2 cans 15 oz, mandarin oranges
1 can 20 oz, crushed pineapple
1 lb strawberries, diced
8 oz acini di pepe pasta
8 oz Cool Whip, thawed
2 cups mini marshmallows
In a bowl, mix milk and pudding together and whisk well. Refrigerate for at least five minutes until set well.
Into a medium saucepan, drain the juice of the oranges and crushed pineapple (as best as you can for the crushed pineapple) and set the fruit aside. Add 2 cups water to the juice in the saucepan. Bring pan to a boil and stir in Acini Di Pepe pasta. Cook according to pasta package directions (about 10 minutes). When Acini Di Pepe pasta is done, drain in a fine mesh strainer and rinse with cold water to cool.
In a large mixing bowl, combine oranges, crushed pineapple, strawberries, and pasta. Stir in pudding and thawed whipped topping. Fold in mini marshmallows. Refrigerate for 4 hours before serving to allow mixture to thicken up a bit.
