Recipe - Pistachio Pudding Surprise

2 cup (1 pt.) sour cream
1 pack (4serving size) pistachio
instant pudding
1 cup Flaked coconut
1 cn (8 One fourth or 20 oz.) crushed
pineapple
One half cup Miniature marshmallows
(optional) (up to 1)

Combine sour cream and pudding mix. Add coconut, pineapple and marshmallows
and stir until blended. Spoon into an 8 x 4 or 9 x 5 inch loaf pan and
freeze until firm, at least 3 hours. A jello mold can be used. Dip pan in
warm water and unmold onto serving plate. May be chilled and served just
like pudding also.

Recipe is from a church fundraiser cookbook called _Community Cooks Come
Alive_.

Posted to EATL Digest 12 Dec 96

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Fri, 13 Dec 1996 00:43:10 EST