Frozen Fluffy Strawberry Pie
2 1/2 cupsflaked coconut, toasted
1/3 cupmargarine or butter, melted
1 3 oz. packagecream cheese, softened
1 14 oz. cansweetened condensed milk (not evaporated milk)
2 1/2 cupsfresh or frozen unsweetened strawberries, thawed, mashed, or pureed (about 1 1/2 cups)
3 T.lemon juice
1 cup (1/2 pint)whipping cream, whipped
Combine coconut and margarine; press firmly on bottom and up side of a 9 inch pie plate. In a large mixer bowl beat cheese until fluffy; gradually beat in sweetened condensed milk. Stir in pureed strawberries and lemon juice. Fold in whipped cream. Pour into prepared crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with fresh strawberries, if desired. Return leftovers to freezer.
Tip: 1 (9 inch) baked pastery shell can be substituted for coconut crust.