| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
(1 pt.) sour cream |
| 1 |
pk |
(4-serving size) pistachio instant pudding |
| 1 |
c |
Flaked coconut |
| 1 |
cn |
(8 1/4 or 20 oz.) crushed pineapple |
| 1/2 |
c |
Miniature marshmallows (optional) (up to 1) |
INSTRUCTIONS
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 EAT-L Digest 12 Dec 96
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Fri, 13 Dec 1996 00:43:10 EST
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”