Lani Anderson

1 (7 oz.) pkg. coconut, toasted
4 T. oleo
3 oz. pkg. cream cheese, softened
1 can Eagle Brand sweetened condensed milk
2 c. fresh strawberries, sliced
2 T. ReaLemon
1 (8 oz.) ctn. Cool Whip

Melt oleo and stir in toasted coconut. Press in bottom and sides of pie pan. Chill. Beat cream cheese until fluffy. Add Eagle Brand condensed milk. Fold in strawberries, lemon juice and Cool Whip.

Freezes well. Defrost in refrigerator before serving.

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This recipe is from the Memory section of The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.