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
2 1/2 c. fresh or frozen unsweetened thawed strawberries, mashed or pureed
3 tbsp. ReaLemon lemon juice from concentrate
1 c. (1/2 pt.) whipping cream, whipped

In large saucepan, melt butter; stir in toasted coconut. Mix well. 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 pureed strawberries and ReaLemon. Fold in whipped cream. Pour into coconut crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with additional fresh strawberries if desired. Return left overs to freezer. Tip: One (9 inch) baked pastry shell can be substituted for the coconut crust.