1 1/2 cups flaked coconut 1/4 cup butter or margarine 1 quart vanilla ice cream 1 small can frozen lemonade
Brown coconut in butter in skillet. Fill a 9-inch pie pan with coconut mixture. Cool.
Beat softened ice cream and lemonade together. Pour into coconut crust. Freeze until firm.
Makes 6 to 8 servings.
