Sunday, July 01, 2007

#565 - Coconut Frosting

(by Shirley McNevich)

1 - 8oz. Breakstone's sour cream
1 - 8oz. Cool Whip
1 - 12oz. bag Baker's Angelflake coconut
2 cups Domino's powdered sugar (sifted)

Do not use a mixer--use a bowl and add sour cream and powdered sugar--stir well. Add coconut--stir well. Fold in the Cool Whip.

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