1/2 c. butter
1 c. flour
1/4 c. brown sugar
1/2 c. pecans
2 lg. egg whites
1 (16 oz.) pkg. frozen strawberries
1 c. sugar
2 tsp. lemon juice
8 oz. Cool Whip

Melt butter in a pan. Add flour, brown sugar, and pecans. Bake at 350 degrees for 20 minutes, stirring occasionally. Reserve 1/3 of mixture for the top.

In large bowl, whip egg whites, strawberries, sugar and lemon juice. Beat until stiff. Fold in Cool Whip. Put the mixture into a 9x13 inch pan and freeze until firm.