CRUMB CRUST AND TOPPING:

1 c. flour
1/4 c. brown sugar, packed
1/2 c. chopped pecans
1/2 c. butter, melted

Combine and spread in a 9x13 inch pan or dish. Bake at 350 degrees for 20 minutes. Stir twice during baking period. Remove 1/3 of crust mixture and reserve for topping. Distribute remaining 2/3 to cover bottom of pan. Cool.

FILLING:

2 egg whites
10 oz. pkg. frozen strawberries, partially thawed
2/3 c. sugar
2 tbsp. lemon juice
1 c. whipping cream, whipped

Combine egg whites, sugar, berries, and lemon juice. Beat with electric mixer at high speed for 10 minutes until stiff peaks form. Fold in whipped cream. Spoon over crumbs in pan. Top with reserved crumbs. Chill 2 hours in freezer. Keep frozen until served.