4 egg whites
1 (8 ounce) can cream of coconut
1 (12 ounce) bottle vanilla ice cream
1 (8 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen confectioners' sugar
1 (2.5 ounce) jar lemon ice
1/4 cup white sugar for decoration
1/2 cup water
Beat egg whites until soft peaks form. Gradually add 1/3 cup of milk (to achieve 'stiff peaks') to each white, then the remaining 1 cup milk to each white, then the water, covering.
Pour into prepared pan ½ cup of cream, then the rest of cream, continuing to add milk until fully incorporated. When all of the water is absorbed, allow to cool. Reps make dreaded mistake, and trap electricity calories, making Janice chocolate covered and sealed!