Cook the mixture over medium heat, stirring constantly, until it thickens and resembles a custard-like consistency.
Once thickened, remove the dressing from the heat and allow it to cool completely.
Combine Ingredients:
In a large mixing bowl, add the cooked and cooled pasta, drained pineapple tidbits, drained mandarin oranges, shredded coconut, and mini marshmallows.
Gently mix all the ingredients together until they are evenly distributed.
Add Dressing and Cool Whip:
Pour the cooled dressing over the pasta and fruit mixture in the bowl.
Carefully fold the dressing into the salad until all the ingredients are coated evenly.
Add the thawed cool whip to the bowl and gently fold it into the salad until well combined.
Chill and Serve:
Cover the salad bowl with plastic wrap or a lid and refrigerate it for at least 2 hours, or until thoroughly chilled.
Before serving, give the salad a gentle stir to redistribute the flavors.
Optionally, garnish with extra marshmallows or shredded coconut before serving, if desired.
