This recipe for Frozen Fluff, by Susie Dixon, is from Susie and Beth's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 ½ c. toasted coconut 1/3 c. butter 1 (3oz.) cream cheese 1 (14 oz.) Eagle Brand milk 2 ½ c. frozen strawberries 3 T. Real Lemon juice 1 c. whipping cream
Beat cream cheese and fold in Eagle brand milk. Stir in strawberries; fold in whipping cream and lemon juice. Freeze for 4 hours in desired individual bowl or Pyrex. Toast coconut in the butter and garnish with coconut before severing.
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