2 c. (1 pt.) 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 oz.) crushed pineapple

Combine sour cream and pudding mix. Add coconut and pineapple and stir until well blended. Spoon into (8 x 4 inch) or (9 x 5 inch) loaf pan and freeze at least 3 hours. Dip pan in warm water and unmold onto serving plate. Can top with whipped cream.

Makes 3 cups or 6 servings.