CRUST:

1/2 c. butter
1 c. flour
1/2 c. coconut
1/4 c. brown sugar
1/4 c. chopped nuts

Mix. Spread in pan and bake for 15 minutes in 350 degree oven. Cool and crumble and line bottom of 11 x 13 inch pan. Reserve some for topping.

FILLING:

1 (10 oz.) pkg. frozen strawberries, slightly thawed
2 egg whites
1/2 c. sugar
1 tbsp. lemon juice
3 c. whipped topping

Put strawberries, egg whites, sugar and lemon juice in a large bowl and beat at high speed for 20 minutes. Fold in whipped topping into strawberry mixture and pour over crust in pan. Crumble remaining crust on top. Freeze before serving.