2/3 c. melted butter
1/3 c. packed brown sugar
1 (10 oz.) pkg. frozen strawberries, partially thawed
3/4 c. sugar
Cool Whip (9 oz. carton)
1 1/4 c. flour
1 c. chopped walnuts
4 unbeaten egg whites (be sure eggs are cold)
4 tsp. lemon juice

Mix butter, flour, brown sugar and nuts together well. Pat into cookie tin and bake 10 minutes or until brown at 350 degrees. When cool, break into coarse crumbs. Set aside.

Beat strawberries, egg whites, sugar and lemon juice in a large bowl for 15 minutes. Fold in Cool Whip.

Line a 9x13 pyrex with half the crumbly mixture. Pour strawberry mixture over crumbs; then sprinkle remaining crumb mixture on top. This must be kept in the freezer until ready to serve. When fresh strawberries are in season, place one on top of each serving.