Frosted Lemon Salad - cooking recipe

Ingredients

2 c. lemon yogurt
1 (4 oz.) pkg. lemon instant pudding mix
1 c. flaked coconut
1 (8 oz.) can partially drained pineapple

Preparation

Blend yogurt and pudding.
Mix in bowl until smooth.
Stir in coconut and pineapple.
Spoon into 9 x 12-inch dish.
Freeze at least 4 hours until firm.
Remove from freezer 20 minutes before serving.
Makes 16 to 20 servings.