Lemon Coconut Dessert

1. 1

   Cook the pudding mix (not instant) by recipe except add 1 lemon sliced to pudding while cooking.

2. 2

   Set aside egg whites.

3. 3

   When done, remove lemon and scrape off pudding.

4. 4

   Set aside lemon.

5. 5

   Mix in the coconut.

6. 6

   In Pyrex or Corning Ware baking pan, put vanilla wafers to cover bottom.

7. 7

   Cover these with layer of pudding and alternate with pudding and wafers until pudding is used up.

8. 8

   Beat egg whites left and add 1/4 cup sugar and 1/4 teaspoon cream of tartar.

9. 9

   Beat until stiff peaks form.

10. 10

    Cover pudding and put in oven until brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.