Pistachio-Coconut Surprise Salad - cooking recipe

Ingredients

2 c. sour cream
1 (4 oz.) pkg. pistachio instant pudding and pie filling
1 1/2 c. coconut
1 (8 1/4 oz.) can crushed pineapple

Preparation

Combine sour cream and pudding mix.
Add coconut and pineapple; stir until blended.
Spoon into an 8 x 4 or 9 x 5-inch loaf pan.
Freeze until firm.
Or instead of freezing, fruit salad can be served immediately or chilled.