2 1/2 c. lightly toasted coconut
1/3 stick butter
1 (3 oz.) pkg. softened cream cheese
1 can Eagle Brand milk
2 1/2 c. strawberries, mashed or pureed (1 1/2 c.)
3 tbsp. lemon juice (real lemon)
1 c. (1/2 pt.) whipping cream, whipped
Additional fresh berries may be used for garnish

In large saucepan, melt butter; stir in toasted coconut. Mix well. Press into bottom and up sides of 9 inch pie pan. Chill. Beat cream cheese until fluffy; beat in Eagle Brand. Stir in strawberries and lemon juice. Fold in whipped cream. Pour into coconut crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with additional strawberries. Return leftovers to freezer.

TIP: One 9 inch baked pastry shell or graham cracker crust can be substituted for coconut crust.