2 1/2 c. lightly toasted coconut
1/3 c. butter
1 (3 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
2 1/2 c. fresh or frozen unsweetened thawed strawberries
3 tbsp. ReaLemon juice from concentrate
1 c. (1/2 pt.) whipping cream, whipped
Additional fresh strawberries (opt.)

In large saucepan, melt butter. Stir in toasted coconut and mix well. Press into bottom and up sides of 9" pie plate. Chill. In large bowl, beat cheese until fluffy. Beat in Eagle Brand. Stir in pureed strawberries and ReaLemon. Fold in whipped cream. Stir in pureed strawberries and ReaLemon. Fold in whipped cream. Pour into coconut crust (mixture should mound slightly). Freeze for 4 hours or until firm. Before serving, garnish with additional fresh strawberries if desired. Return leftovers to freezer.

TIP: 1 (9") baked pastry shell can be substituted for the coconut crust.