2 1/2 c. flaked coconut, toasted
1/3 c. butter
1 (3 oz.) 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. lemon juice from concentrate
1 c. (1/2 pt.) whipping cream, whipped
Additional fresh strawberries

Combine coconut and butter; press firmly on bottom and up sides of 9 inch pie plate. In large mixer bowl, beat cheese until fluffy; gradually beat in Eagle Brand. Stir in pureed strawberries and lemon juice. Fold in whipped cream.

Pour into prepared crust. (Mixture should mount slightly.) Freeze 4 hours or until firm. Before serving garnish with fresh strawberries if desired. Return leftovers to freeze. (One 9 inch baked pastry shell can be substituted for coconut crust.)