3 med. egg whites
1 c. sugar
1 lg. (12 oz.) Cool Whip
10 oz. pkg. Quick Thaw strawberries or use your own from the freezer
Graham cracker crust

Use extra large mixing bowl. Prepare graham cracker crust in 9 x 13 inch pan. May use 2/3 c. walnuts in crust. Reserve 1/4 cup crumbs for the top. Beat egg whites up to 15 minutes on high. Reduce speed and add 1 cup sugar and continue to beat. Add strawberries and beat on high another 15 minutes. Fold in Cool Whip and spoon over crust. Freeze and cut in squares as soon as it comes from freezer. I use a large dish pan to mix the Cool Whip with the egg white - strawberry mixture. Also add red food color to give a pretty pink color. Stores well in freezer (covered).