1 c. flour
1/2 c. walnuts, chopped
1/4 c. brown sugar, packed
1/2 c. butter, melted
1 (10 oz.) frozen strawberries, thawed
3 egg whites
1 c. sugar
1 tbsp. lemon juice
1/2 tsp. salt
1 tsp. vanilla
1 (16 oz.) Cool Whip

Crust - combine and mix well the flour, walnuts, brown sugar, butter. Spread on baking sheet. Bake at 350 degrees for 15 minutes. Stir frequently while in oven Let cool. Crumble into 9 x 13 inch pan. Reserve a little bit for top of dessert.

Beat all ingredients until stiff peaks form - strawberries, egg whites, sugar, lemon juice, salt. Fold into peaks - vanilla and Cool Whip.

Place in cake pan and sprinkle remaining topping. Place in freezer overnight before serving. Take out about 15 minutes before cutting to serve.