Coconut Lemon Freeze - cooking recipe

Ingredients

1 c. graham crumbs
1/3 c. butter, melted
2 egg yolks
1 (14 oz.) can sweetened condensed milk
1/2 c. lemon juice
1 Tbsp. grated lemon rind
2 2/3 c. Baker's Angel Flake coconut
1 3/4 c. Cool Whip
2 egg whites

Preparation

Combine graham cracker crumbs and melted butter.
Press firmly into bottom of 9-inch square pan.
Beat egg yolks in large bowl until thick.
Stir in milk, lemon juice and rind until well blended.
Fold in 1 2/3 cups of coconut and whipped topping.
Beat egg whites until stiff; fold into mixture.
Spoon over crumb crust.
Sprinkle with remaining coconut.
Freeze until firm, about 5 hours.
Cut into squares.
Makes 9 servings.