LEMON-COCONUT PARFAIT

1 pkg. lemon pudding and pie filling mix
1/3 c. sugar
2 c. water
2 egg yolks
2 egg whites
4 tbsp. sugar
1 can coconut, toasted or tinted
1/2 c. whipping cream


Combine pudding mix, sugar and 1/4 cup of the water in a
saucepan. Add egg yolks and blend well. Add remaining water
and cook, stirring until mixture comes to a full boil and is
thickened--about 5 minutes. Remove from heat.


Beat egg whites until foamy throughout. Add sugar 2 tbsp. at
a time, beating until blended. Continue beating until
mixture will stand in soft peaks. Fold in hot pudding.


Spoon into parfait glasses, layering alternately with
toasted or tinted coconut. Garnish with additional whipped
cream and top with coconut and maraschino cherries. Serves
6-8.


Milk may be substituted for the 2 cups water used in recipe.
Cherry sauce may be substituted for coconut to make
Lemon-Cherry Parfait.