No Crust Lemon Coconut Cream Pie - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon sugar free jello
2/3 c. boiling water
2/3 c. dry nonfat milk
1 c. whipped topping
4 Tbsp. shredded coconut

Preparation

Dissolve gelatin in boiling water.
Add 1 cup ice cubes, stirring until jello thickens.
Slowly sprinkle in dry nonfat milk.
Slowly add and whip until fluffy.
Then add topping, mixing slowly until smooth.
Blend in coconut.
Pour into a 9-inch pie pan and chill for at least 1 hour before serving.