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

Combine sour cream and pudding mix. Add coconut and pineapple and stir until blended. Spoon into 8x4 or 9x5 inch loaf pan and freeze until firm, at least 3 hours. Dip pan in warm water and unmold onto serving plate. Makes 3 cups or 6 servings. Instead of freezing fruit salad may be prepared and served immediately or chilled.