Frozen Fluffy Strawberry Pie
| 2 1/2 cups | flaked coconut, toasted |
| 1/3 cup | margarine or butter, melted |
| 1 3 oz. package | cream cheese, softened |
| 1 14 oz. can | sweetened condensed milk (not evaporated milk) |
| 2 1/2 cups | fresh 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.