FILLING:

1 (10 oz.) pkg. frozen strawberries, thawed
2 tsp. lemon juice
1 egg white

Blend ingredients in bowl and beat at high speed until thick and creamy, approximately 5-8 minutes. Beat 1/2 cup whipping cream until thick. Fold into strawberry mixture. Pour mixture on cookie crust. Sprinkle remaining cookie crust crumbs over top. Freeze 4-6 hours or overnight.