1 (18.5 ounce) package strawberry cream with rind
1/2 cup margarine
1 cup white sugar
1 cup milk
1 (9 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 egg white, lightly beaten
1 (12 ounce) package vanilla flavored Jell-O mix
1 (2 ounce) can sliced strawberries, drained
1 cup shredded coconut
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl cream margarine, sugar and milk together. Mix in the whipped topping and chopped strawberries.
Beat egg whites until stiff but not dry. Fold egg whites into cream mixture. Stir in whipped cream. Fill pie shell with cream mixture. Cover with graham cracker crust.
Bake in preheated oven for 35 minutes. Serve hot or cold.