Lemon-Coconut Freeze

1. 1

   Combine graham cracker crumbs and melted butter.

2. 2

   Press firmly into bottom of 9-inch square pan.

3. 3

   Beat egg yolks in large bowl until thick.

4. 4

   Stir in milk, lemon juice and rind until well blended.

5. 5

   Fold in 1 2/3 cups of the coconut and whipped topping. Beat egg whites until stiff, but not dry.

6. 6

   Fold into lemon mixture.

7. 7

   Spoon over crumb crust.

8. 8

   Sprinkle with remaining coconut. Freeze until firm, about 5 hours.

9. 9

   Cut into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.