(by Shirley McNevich)
2 cups Breakstone's sour cream
1 - 3oz. box Jell-O INSTANT lemon pudding mix
1 1/3 cups Baker's angelflake coconut
1 - 8oz. can Dole crushed pineapple (DO NOT drain)
In a bowl add sour cream and lemon pudding mix--stir. Add coconut and pineapple/juice--stir well. Place mixture into a serving bowl and refrigerate until cold.
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