2 1/2 c. lightly toasted coconut
1/2 c. butter
1 (3 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
2 1/2 c. fresh or frozen strawberries (mashed or pureed about 1 1/2 c.)
3 tbsp. ReaLemon lemon juice from concentrate
1 c. whipping cream, whipped
Additional fresh strawberries (opt.)

In large saucepan, melt butter, stir in toasted coconut. Mix well. Press into bottom and up the sides of a 9" pie plate. Chill. In a large bowl beat cheese until fluffy, beat in Eagle Brand. Stir in pureed strawberries and lemon. Fold in whipped cream. Pour into coconut crust (mixture should mound slightly); freeze 4 hours or until firm. Before serving, garnish with additional strawberries if desired. Return leftovers to freeze.