Pistachio - Coconut Surprise - cooking recipe

Ingredients

2 cups sour cream
1 pkg. (3 oz.) Jell-O Pistachio instant pudding
1 1/3 cups Angel Flake coconut
1 can (8 1/4 oz.) crushed pineapple

Preparation

Combine sour cream and pudding mix.
Add coconut and pineapple and stir until blended.
Spoon into 8 x 4 or 9 x 5 inch loaf pan and freeze until firm at least 3 hours.
Dip pan in warm water and unmold onto serving plate.
Makes 3 cups or 6 servings. Note:
Instead of freezing, fruit salad may be prepared and served immediately or chilled.