2 1/2 c. lightly toasted coconut
1/3 c. butter
1 (3 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk (not evaporated)
2 1/2 c. fresh or frozen unsweetened strawberries, thawed (mashed or pureed
(about 1 1/2 c.)
3 tbsp. real lemon juice from concentrate
1 c. (1/2 pt.) whipping cream, whipped
Additional fresh strawberries, optional

In large saucepan, melt butter; stir in toasted coconut. Mix well. Press into bottom and up sides of 9 inch pie plate; chill.

In large bowl, beat cheese until fluffy; beat in Eagle Brand milk. Stir in pureed strawberries and real lemon. Fold in whipped cream. Pour into coconut crust. Mixture should mound slightly. Freeze 4 hours or until firm. Garnish with fresh strawberries, if desired. Return leftovers to freezer.

One 9 inch baked pastry shell can be used instead of toasted coconut, if desired.