2 c. (1 pt.) sour cream
1 (4 oz.) pkg. pistachio instant pudding and pie filling
1 1/3 c. flake coconut
1 (8 oz.) can crushed pineapple

Combine pudding mix and sour cream. Add coconut and pineapple and stir until blended. Spoon into loaf pan and freeze until firm. Unmold and serve. Instead of freezing, salad may be prepared and served immediately.