LEMON-COCONUT DESSERT
 
Ingredients
  • 1 can Borden’s Eagle Brand milk
  • 2 lemons' juice
  • 1 lemon's rind
  • 1 (8 oz.) tub of Cool Whip
  • 1 large Angel Food cake
Instructions
  1. Chill and whip Eagle Brand milk. Add juice of 2 lemons and rind of one lemon. Fold in one 8 oz. tub Cool Whip.
  2. Cut angel food cake in pieces and put in 9x13 inch pan. Pour filling over cake and top with coconut. Chill in refrigerator.
Notes
Muriel Larson Forsberg
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/lemon-coconut-dessert/