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.

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