2 1/2 cups lightly toasted coconut
1/3 cup butter
1 pkg (3-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
2 1/2 cups fresh or frozen unsweetened thawed strawberries (mashed or pureed to make 1 1/2 cups)
3 tbsp Lemon juice concentrate
1/2 pint whipping cream, whipped
Additional fresh strawberries for garnish
In a 2-quart saucepan, melt the butter, remove from heat and stir in the toasted coconut. Mix well; press over the bottm and up the sides of a 9-inch pie pan; chill.
In a large bowl, beat cream cheese until fluffy; beat in the sweetened condensed milk. Stir in the pureed or mashed strawberries and the lemon concentrate. Fold in the whipped cream.
Pour the pie filling into the chilled crust; you will have to mound somewhat. Freeze the pie for at least 4 hours or until completely firm. Before serving, garnish with fresh strawberries, if desired.
Store any leftovers in the freezer.
Note: If you don't like coconut, you can substitute a regular 9-inch baked pie crust.