Lemon Coconut Dessert - cooking recipe

Ingredients

1 c. graham cracker crumbs
1/3 c. margarine, melted
2 egg yolks
1 can sweetened condensed milk
1/2 c. lemon juice
1 Tbsp. grated lemon rind
2 2/3 c. flaked coconut
4 oz. Cool Whip, thawed
2 egg whites

Preparation

Combine crumbs and margarine.
Press firmly into bottom of 9-inch pan.
Beat egg yolks in large bowl until thick.
Stir in milk, lemon juice and rind and blend.
Fold in 1 2/3 cups of coconut and Cool Whip.
Beat egg whites until stiff, but not dry. Fold into the lemon mixture.
Spoon over crust.
Sprinkle with remaining coconut.
Freeze until firm, about 5 hours.
Makes 9 servings.