2 c. sour cream
1 pkg. pistachio pudding mix
1 1/3 c. flaked coconut
1 can (8 1/4 oz.) crushed pineapple

Combine sour cream, pudding mix, coconut and pineapple; stir until blended. Spoon into square pan or 8x4 or 9x5 inch loaf pan and freeze until firm, at least 3 hours. Dip pan into warm water and unmold onto serving dish. Makes 3 cups or 6 servings.