1. Combine graham cracker crumbs and melted butter. 2. Press firmly into bottom of 9-inch square pan. 3. Combine milk, lemon juice and rind in large bowl. Fold in 3-1/2 cups of the coconut. 4. Spread mixture over crumbs. Sprinkle with remaining coconut. Chill at least 2 hours. 5. Cut into squares. Top with remaining whipped topping.
