2 1/2 c. flaked coconut, toasted
1/2 c. butter, melted
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, mashed or pureed
(about 1 1/2 c.)
3 tbsp. Realemon lemon juice from concentrate
1 c. (1/2 pt.) whipping cream, whipped
Additional fresh strawberries (optional)

Combine coconut and butter; press firmly on bottom and up side to rim of 9 inch pie plate. In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk. Stir in pureed strawberries and Realemon. Fold in whipped cream. Pour into prepared crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with fresh strawberries if desired. Return leftovers to freezer.

One 9 inch baked pastry shell can be substituted for coconut crust.