1/2 c. butter
1 c. flour
1/4 c. brown sugar
1/2 c. chopped nuts

Mix well to a crumble like consistency. Bake on a cookie sheet at 350 degrees for 20 minutes stirring often, spread half of this mixture in bottom of a 9 x 9 x 2 inch pan. Save the rest to put on top for topping.

FILLING:

2 c. dewberries
1 c. sugar
2 egg whites
1 tsp. vanilla
1 tbsp. lemon juice

Mix together dewberries, sugar, egg whites, lemon juice. Whip the fruit mixture at medium speed on mixer until peaks form.

1/2 pt. heavy cream

Whip cream until soft peaks. Gently fold whipped cream into fruit mixture until completely mixed and then pour over crumb mixture in pan. Top with remaining crumb mixture and freeze until solid. Serve frozen.