Crust:
Melt 3 T butter or margarine in 10 inch skillet. Add 1 1/2 c. (4 oz) coconut and stir over medium heat until coconut is golden brown. (Be careful not to burn) Press mixture firmly on bottom and sides of a 9 inch pie pan. Let stand at room temperature until cool.
Filling:
In a 3 qt. bowl soften 1 envelope Knox unflavored gelatin in 1/4 c. cold water. Add 1/2 c. boiling water and stir until gelatin is dissolved. Add 2/3 c. sugar and 6 oz frozen lemonade concentrate. Stir until lemonade thaws, then chill until mixture is very thick, but not set. Fold 1 carton whipped cream into chilled gelatin.
Put into coconut crust.
Chill about 3 hours.
No comments:
Post a Comment