2 1/2 c. lightly toasted coconut
1/3 c. butter
1 c. whipping cream
1 pkg. (3 oz.) cream cheese
1 (14 oz.) sweet condensed milk
3 tbsp. lemon juice
2 1/2 c. fresh or frozen unsweetened mashed strawberries

In large saucepan, melt butter, stir in toasted coconut. Mix well. Press into bottom and sides 9 inch pie plate. Chill. In large bowl beat cheese until fluffy, beat in condensed milk. Stir in strawberries and lemon. Fold in whipped cream. Pour into coconut crust. Freeze 4 hours or until firm. Return leftovers to freezer. Makes 1 (9 inch) pie.

1 (9 inch) pastry shell can be substituted for coconut crust.