Lemon-Coconut Freeze

• 1 c. graham cracker crumbs
• 1/3 c. butter or margarine, melted
• 2 eggs yolks
• 1 (14 oz.) can sweetened condensed milk
• 1/2 c. lemon juice
• 1 Tbsp. grated lemon rind
• 2 2/3 c. flaked coconut
• 1 3/4 c. nondairy whipped topping, thawed
• 2 egg whites

1. Combine graham cracker crumbs and melted butter.
2. Press firmly into bottom of 9-inch square pan.
3. Beat egg yolks in large bowl until thick.
4. Stir in milk, lemon juice and rind until well blended.
5. Fold in 1 2/3 cups of the coconut and whipped topping. Beat egg whites until stiff, but not dry.
6. Fold into lemon mixture.
7. Spoon over crumb crust.
8. Sprinkle with remaining coconut. Freeze until firm, about 5 hours.
9. Cut into squares.

graham cracker crumbs, butter, eggs yolks, condensed milk, lemon juice, lemon rind, flaked coconut, nondairy whipped topping, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889006 (may not work)