Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | (1 pt.) sour cream |
| 1 pack | (4-serving size) pistachio instant pudding |
| 1 cup | Flaked coconut |
| 1 can | (8 1/4 or 20 oz.) crushed pineapple |
| ½ cup | Miniature marshmallows (optional) (up to 1) |
Combine sour cream and pudding mix. Add coconut, pineapple and marshmallows and stir until blended. Spoon into an 8 x 4- or 9 x 5- inch loaf pan and freeze until firm, at least 3 hours. A jello mold can be used. Dip pan in warm water and unmold onto serving plate. May be chilled and served just like pudding also.
Recipe is from a church fundraiser cookbook called _Community Cooks Come Alive_.
Posted to EAT-L Digest 12 Dec 96 From: Felicia Pickering <MNHAN063@...> Date: Fri, 13 Dec 1996 00:43:10 EST