Melt in large skillet 5 tablespoons butter. Saute until golden brown 6 ounces coconut. Press mixture firmly into sides and bottom of 11" pie pan. Cool.

Fill shell with 1 quart softened vanilla ice cream. Smooth ice cream. Freeze.

Spoon 1 (10 oz.) package partially thawed strawberries over ice cream. Trim with dabs of whipped cream.

Freeze firm. Ten minutes before serving, remove from freezer to facilitate cutting.