2 1/2 c. flaked coconut
1/3 c. melted butter
1 sm. cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2 1/2 c. fresh or frozen unsweetened strawberries, thawed and mashed
3 tbsp. concentrate lemon juice
1 c. whipping cream whipped

Combine coconut and butter. Press firmly into 9 inch pie pan on bottom and up sides. A baked pastry pie shell can be substituted. In bowl mix cheese until fluffy and gradually beat in condensed milk. Then stir in strawberries and real lemon. Fold in whipped cream. Pour mixture into crust mounding slightly. Freeze 4 hours or until firm. Additional strawberries may be used for garnish if desired. Leftovers should be frozen.