Cool makin’-Cool eatin’
1 package Lime Jell-O
1 1/2 cups hot water
1/8 teaspoon salt
2 teaspoons lemon juice
3/4 cup cream, whipped
1 cup Baker’s Coconut
Dissolve Jell-O in hot water. Add salt, lemon juice. Chill until slightly thickened. Then place in bowl of ice an water and beat with a rotary egg beater until fluffy and thick like whipped cream.
Fold in 1/3 of the whipped cream and 1/2 cup tender-moist Baker’s Coconut. Turn into pie shell. Spread with remaining whipped cream and drift with snowy-white Baker’s Coconut.
Graham Cracker Pie Shell: Mix together 1/3 cup melted butter, 1 1/4 cups fine graham cracker crumbs, and 2 tablespoons sugar. Press firmly on bottom and sides of 9-inch pie pan. Chill.
Breeze for July-refrigerator pie! Luscious with Baker’s Coconut!
What’s cooler than frosty, snow-white Baker’s Coconut on lime chiffon pie?
Try this easy beauty-it takes no baking at all, not even the crust! In fact, it spends most of the its “fixing” time in the refrigerator. Yet it’s light as a snowflake-utterly delectable with tender, flavor-fresh Baker’s Coconut!
Use luscious Baker’s Coconut to glorify economy cakes, thrifty puddings, fruits. Buy coconut goodies, too-in food shops band bakeries.
Mocha Coconut Cake
Spread your favorite Devils Food Cake with a creamy coffee-flavored frosting. Then top with tender white morsels of flavor-fresh Baker’s Coconut.
Gypsy Summer Fruit Cup
Slice fresh juicy peaches and sweeten. Arrange in sherbet glasses with blueberries or raspberries and snowy fluffs of Baker’s Coconut!