1 c. flour
1/2 c. firmly packed brown sugar
1 1/2 c. chopped pecans
1/2 c. butter (melted)
2 egg whites
1/2 c. sugar
2 (10 oz.) pkg. frozen raspberries, thawed & drained
2 tsp. lemon juice
1 (12 oz.) carton, frozen whipped topping (thawed)

Combine first 4 ingredients, mix well. Spread to 1/4 inch thickness on an ungreased cookie sheet. Bake at 300 degrees for 20 minutes, stirring with a fork every 5 minutes to crumble. Let cool. Sprinkle half of crumb mixture in a 13 x 9 x 2 inch baking dish. Set aside; reserve remaining crumb mixture.

Beat egg whites (at room temperature) until foamy. Gradually add sugar, 1 teaspoon at a time beating until stiff peaks form. Gradually stir in raspberries and lemon juice. Fold in whipped topping. Spread evenly over crumbs in dish; sprinkle with reserved crumb mixture. Freeze until firm.