'quite a mouthful'

i've continued my cooking streak making a few freezable meals for my friend kim's family. her husband has a crohns-like illness and they'll be at johns hopkins for major surgery this week. her parents are coming to take care of their kids, so her friends are banding together to fill up her freezer to help out.

i did a couple main dishes and wanted to throw together a quick freezable dessert, and i came across this article with a recipe for THE YUMMIEST "paradise pie." miss roxy, i know, doesn't go the recipe route (which i think is pretty bad ass, culinarily speaking), but i was so glad to have stumbled upon this one.  the combination of coconut, pineapple, pecans, sweetened condensed milk, and cool whip didn't sound like something i'd necessarily think to put together, but when i licked the spoon it was a total foodgasm. it took less than 10 minutes to put together, too. do try!

Paradise Pie

• 1 can (14 oz.) sweetened condensed milk
• 1/3 cup lemon juice
• 1 can (8 oz.) crushed pineapple, well drained
• 1/2 cup coconut
• 1/2 cup chopped pecans
• 1/2 carton (8 oz.) frozen whipped topping, thawed (use only 4 oz.)
• 1 9-inch graham cracker crust

Combine the milk and lemon juice in a bowl. Stir well. Add the drained pineapple, coconut and pecans, mixing well. Gently fold in the whipped topping. Pour into the crust. Freeze until firm, at least 4 hours. Remove from the freezer about 15 minutes before serving. Cover any leftover pie loosely with foil or place inside a large freezer storage bag and return to the freezer.