2 c. (1 pt.) sour cream
1 pkg. (4 serving size) Jello pistachio instant pudding and pie filling
1 1/3 c. Baker's Angel Flake Coconut
1 c. (8 1/4 oz.) crushed pineapple

Combine sour cream and pudding mix. Add coconut and pineapple, stir until blended. Spoon into 8 x 4 inch or 9 x 5 inch loaf pan. Freeze until firm at least 3 hours. Dip pan in warm water and unmold onto serving tray. Makes 3 cups or 6 servings. Serve on lettuce.