1 (10 oz.) pkg. quick-thaw frozen strawberries
35 chocolate wafer cookies
3 egg whites
1/4 c. sugar
1 1/4 c. heavy cream
Fresh strawberries

Thaw, drain and puree frozen berries in electric blender. Line bottom of 9-inch pie plate with 7 chocolate wafers. Line edge of plate with 12 wafers. Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry peaks form. Reserve. Beat 1 cup of heavy cream until stiff. Fold in strawberry puree and egg whites. Spoon half the mixture evenly over wafers in pie plate. Place a layer of cookies over top (12). Mound remaining mixture on top. Break remaining 4 cookies in half. Arrange 8 halves vertically in spoke pattern on top. Cover lightly with plastic wrap. Freeze at least 8 hours or overnight. Just before serving beat remaining 1/4 c. cream until stiff. Garnish pie with whipped cream and fresh strawberries along cookie-wheel pattern.