1 c. flour
1/2 c. light brown sugar
1/2 c. chopped walnuts
1/2 c. butter
2 egg whites
1/2 c. sugar
10 oz. raspberries, thawed and drained
2 tsp. lemon juice
12 oz. Cool Whip, thawed

Combine 1st 4 ingredients. Mix well. Spread on cookie sheet 1/2 inch thick ungreased. Bake at 350 degrees for 20 minutes. Stir every 5 minutes to crumble. Let cool. Put 1/2 in 13x9x5 pan. Beat egg whites. Gradually add 1/2 cup sugar (1 tablespoon at a time), beating until stiff peaks form. Add raspberries and lemon juice. Fold in whipped cream topping. Spread evenly in pan. Sprinkle with reserved crumb mixture. Freeze until firm. Serves 15.