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.