3/4 c. sugar
2 tbsp. lemon juice
1 (10 oz.) pkg. frozen strawberries
3 egg whites
1 (8 oz.) container Cool Whip
1 c. crushed Pecan Sandies cookies

Crush cookies. Pat 2/3 of them in 9"x13" pan. Beat sugar, lemon juice, egg whites and strawberries for 8 minutes. Fold in Cool Whip. Spread over crumbs and top with remaining crumbs. Freeze. (Delicious and light.) Serves 24.