Preparation time: 30 minutes. Freezing time: at least 8 hours. Baking time: 20 minutes at 350 degrees. Serves: 10 to 12.

1 c. all-purpose flour
1/4 c. brown sugar, packed
1/2 c. chopped walnuts
1/4 tsp. cinnamon
1/2 c. butter, melted
2 egg whites, room temp.
1 c. granulated sugar
1 pkg. (10 oz.) frozen strawberries, thawed
1 tbsp. lemon juice
1 carton (8 oz.) frozen dairy whipped topping, thawed
Strawberries, for garnish (opt.)
Mint sprigs, for garnish (opt.)

1. In a bowl, combine flour, sugar, walnuts and cinnamon. Mix well. Stir in butter until well blended.

2. Transfer mixture to large baking tray. Bake at 350 degrees, stirring often, for 20 minutes. (Mixture will be crumbly.) Coool.

3. In a large bowl, beat egg whites until foamy. Gradually add sugar, beating constantly until very thick.

4. Add undrained strawberries and lemon juice. Beat at least 10 minutes until mixture is very light and fluffy. (Mixture will fill bowl.) Fold in whipped topping. Blend gently but thoroughly.

5. Into the bottom of a buttered 9 x 13 inch glass dish, evenly distribute half of brown sugar and nut mixture. Carefully spread strawberry mixture over top. Sprinkle with remaining nut mixture. Cover. Freeze at least 8 hours.

6. Remove from freezer 20 minutes before serving. Cut into squares. Garnish each with a strawberry and mint sprig, if used.