Lemon Coconut Dessert

1. 1

   Combine crumbs and margarine.

2. 2

   Press firmly into bottom of 9-inch pan.

3. 3

   Beat egg yolks in large bowl until thick.

4. 4

   Stir in milk, lemon juice and rind and blend.

5. 5

   Fold in 1 2/3 cups of coconut and Cool Whip.

6. 6

   Beat egg whites until stiff, but not dry. Fold into the lemon mixture.

7. 7

   Spoon over crust.

8. 8

   Sprinkle with remaining coconut.

9. 9

   Freeze until firm, about 5 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.