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Pistachio Coconut Surprise Recipe

by CookEatShare Cookbook

Ingredients

2 c. (1 pt.) lowfat sour cream 1 box (4 serving size) Jello pistachio instant pudding and pie filling

1 1/2 c. flake coconut 1 can (8 1/4 ounce.) crushed pineapple

Directions

1. Combine lowfat sour cream and pudding mix. Add in coconut and pineapple and stir till well blended. Spoon into (8 x 4 inch) or possibly (9 x 5 inch) loaf pan and freeze at least 3 hrs. Dip pan in hot water and unmold onto serving plate. Can top with whipped cream.
2. Makes 3 c. or possibly 6 servings.

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