1 c. flour
1/4 c. brown sugar, packed
2 egg whites
1 (10 oz.) pkg. frozen strawberries
1/2 c. butter
1/2 c. nuts, chopped
2 tsp. lemon juice
1 pkg. instant whipped topping

Mix flour, butter, brown sugar and nuts until crumbly. Press into 8 x 8 x 2 inch baking pan. Bake at 350 degrees for 20 to 25 minutes, cool. Break into crumbs, set aside. Combine egg whites, sugar, lemon and strawberries, beat at medium speed for 15 to 20 minutes. Fold strawberry mixture into whipped cream. Put 1/2 crumbs mixture into 9 x 9 x 2 inch greased baking pan. Spread strawberry mixture over crumbs, top with remaining crumbs and freeze.