1 pkg. Pecan Sandies
1 (8 oz.) Cool Whip
10 oz. pkg. thawed strawberries
2 egg whites
2 tbsp. lemon juice
1 c. sugar

Crush cookies, reserve 3/4 cup for topping. Press remaining cookies in 9x13 inch pan. Combine strawberries, egg whites, lemon juice and sugar and beat on high speed for 10 minutes. Fold in Cool Whip. Top with crushed cookies and freeze.