1/3 c. butter
2 1/2 c. lightly toasted coconut
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 and mashed to equal about 1 1/2 c.
3 tsp. lemon juice
1 c. heavy cream, whipped
Fresh strawberries for garnish

In large saucepan, melt butter; stir in coconut and mix well. Press into bottom and up sides of 9-inch pie plate. Chill.

In large bowl, beat cream cheese until smooth; stir in condensed milk. Fold in mashed strawberries, lemon juice, and whipped cream. Pour into coconut crust. Mixture should mound slightly in pie plate. Freeze 4 hours or until firm.

Before serving, garnish with additional fresh strawberries. One 9-inch baked pastry shell can be substituted for coconut crust.