1/4 c. brown sugar
1 c. flour
1/2 c. butter
1/2 c. chopped nuts
2 egg whites
10 oz. frozen or 2 c. fresh strawberries
2/3 c. sugar
2 tbsp. lemon juice
1 (8-13 oz.) tub Cool Whip

Mix brown sugar, flour, butter and nuts; pat out on cookie sheet. Bake 20 minutes at 275 degrees; cool and crumble.

Beat egg whites, strawberries and sugar until thick and foamy. Add lemon juice, continue beating (several minutes) until mixture will stand in stiff peaks. Fold in Cool Whip. Put 2/3 crumb mixture in 9x13 inch pan. Cover with strawberry mix; top with crumbs and freeze.