Frozen Angel Dessert

1. 1

   Combine graham cracker crumbs with 2 tablespoons of sugar and melted margarine.

2. 2

   Press mixture on bottom and sides of lightly buttered refrigerator tray; chill.

3. 3

   Beat egg yolks until thick and lemon colored; combine with milk.

4. 4

   Stir in lemon rind and lemon juice until thick.

5. 5

   Stir in 1 cup of coconut.

6. 6

   Beat egg whites until stiff, but not dry.

7. 7

   Gradually beat in rest of sugar.

8. 8

   Fold gently into lemon mixture.

9. 9

   Pour into tray.

10. 10

    Sprinkle top with remaining coconut.

11. 11

    Chill until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.