2 1/2 c. flaked coconut, toasted
1/3 c. butter, melted
1 (3 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 1/2 c. fresh or frozen unsweetened strawberries, thawed, mashed or pureed (about 1/2 c.)
3 tbsp. lemon juice
1 c. (1/2 pt.) whipping cream, whipped

Combine coconut and butter; press firmly in 9" pie plate. In large bowl, beat cheese until fluffy, gradually beat in milk. Stir in pureed strawberries and lemon juice. Fold in whipped cream. Pour into prepared pie crust. Mixture should mound slightly. Freeze 4 hours or until firm.