1/2 c. butter
1 c. all-purpose flour
1/2 c. packed light brown sugar
3 egg whites
1/2 c. sugar
2 tbsp. lemon juice
1 (10 oz.) pkg. frozen raspberries, partially thawed
16 oz. whipped topping

Preheat oven to 350 degrees. Cut butter into flour in bowl until crumbly. Add brown sugar; mix well. Spread in 9 x 13 inch baking dish. Bake for 5 minutes. Stir well. Bake for 5 minutes longer. Remove and reserve half the crumbs. Press down remaining crumbs in baking dish.

Beat egg whites until soft peaks form. Add sugar gradually, beating until stiff peaks form. Fold in lemon juice and raspberries. Fold in whipped topping. Spread over crust. Sprinkle with reserved crumbs. Freeze, covered, until firm. May substitute strawberries or blueberries for raspberries. Yield: 12 to 15 servings.