LEMON-COCONUT DESSERT
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
- Chill and whip Eagle Brand milk. Add juice of 2 lemons and rind of one lemon. Fold in one 8 oz. tub Cool Whip.
- 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
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