Crust:

1 c. (2 sticks) butter
1/2 c. brown sugar
2 c. all-purpose flour
1 c. pecans or walnuts

Mix and put in 9x13-inch cake pan and bake in preheated oven at 400°F for 15 minutes or until lightly browned. Stir occasionally.

Filling:

1 (10 oz.) can strawberries
2 egg whites
1 c. sugar
1 tbsp. lemon juice
1 tsp. vanilla

Put in large bowl and beat with electric mixer on high for 20 minutes. Fold in 1/2 pint whipped cream or small Cool Whip. Freeze at least 8 hours.

Topping:

1 large strawberry jello
2 (10 oz.) pkg. frozen strawberries

Mix jello by adding 2 cups boiling water and partially thawed berries. Let set for 30 minutes and pour over cream cheese layer. Chill.