Coconut Icebox Pies - cooking recipe

Ingredients

1 c. sugar
1/3 c. flour
1/2 c. powdered milk
2 c. water
1/2 tsp. salt
2 whole eggs
10 large marshmallows
1 can Milnot
Angel Flake coconut
1 envelope gelatin
whipping cream

Preparation

Mix dry ingredients and add water.
Cook to thin custard.
Add eggs (beaten) and marshmallows.
Cook until marshmallows melt. Remove from heat and add gelatin, softened in 1/3 cup water.
Cool in refrigerator; whip until fluffy.
Add 1 cup Milnot that has been whipped.
Add coconut, about 1/2 cup or more.
Fill 2 baked crusts and refrigerate.
When cool, top with whipped cream.
Sprinkle with toasted coconut.