2 1/2 c. lightly toasted coconut
1/3 c. butter
1 can Eagle Brand
2 1/2 c. strawberries, mashed or pureed
3 tbsp. ReaLemon
1 c. whipping cream, whipped
1 (3 oz.) pkg. cream cheese, softened

In large pan, melt butter; stir in the toasted coconut. Mix well and press into bottom and up sides of 9 inch pie plate. Chill. In large bowl, beat cheese until fluffy; beat in Eagle Brand. Stir in the pureed strawberries and ReaLemon.

Fold in whipped cream. Pour into coconut crust. Freeze 4 hours or until firm. Thaw pie slightly before serving. Garnish with additional fresh strawberries if desired.