1 coconut crust, baked & cooled
1 (3 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1 1/2 c. thawed frozen unsweetened strawberries, drained & mashed
3 tbsp. ReaLemon lemon juice, concentrated
1 c. (1/2 pt.) whipping cream, whipped

In a large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in mashed strawberries and lemon. Fold in whipped cream. Pour into prepared crust. Mixture should mound slightly. Freeze 4 hours or until firm. Take out of freezer a few minutes before serving. Return leftovers to freezer. 9 inch pie.

COCONUT CRUST:

Combine 1 (3 1/2 ounce) can (1 1/3 cups) flaked coconut and 2 tablespoons melted butter. Press into a 9 inch pie plate. Bake at 325 degrees for 15 minutes, or until coconut is light golden.