Yield: 1 Servings
|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