1 c. graham cracker crumbs
1/4 c. butter, melted
1 (14 oz.) can sweetened condensed milk
2 2/3 c. (7 oz.) Bakers Angel Flake Coconut
1/3 c. lemon juice (or lime)
1/2 tsp. grated lemon rind (or lime)
4 1/2 c. (12 oz.) Cool Whip, thawed

In a medium bowl, mix together graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch square brownie pan.

In a large bowl, mix milk, lemon (or lime) juice, and rind. Fold in 3 cups of whipped topping and 1 1/2 cups of coconut. Spread mixture evenly over graham crumbs.

Sprinkle with remaining coconut. Refrigerate for at least several hours before cutting into squares.

Top with whipped topping and garnish with lemon (or lime) slices and mint leaves, if desired.

Makes 9 servings.

Submitted by: Farm Mom