1 c. flour
1/2 c. brown sugar
1/2 c. pecans, chopped
1/2 c. butter, melted
3 egg whites
1 (10 oz.) frozen strawberries
2 tsp. lemon juice
1/2 c. sugar
1 (12 oz.) Cool Whip

Mix first 4 ingredients. Spread evenly on a cookie sheet and bake at 350 degree oven for 20 minutes, stirring occasionally. Sprinkle 2/3 of the crumb mixture in 13 x 9 inch pan. Place in freezer while preparing remaining ingredients. Whip egg whites partially; add strawberries, lemon juice and continue to whip. Add sugar and whip until very stiff. Fold in Cool Whip and spread on top of crumb crust. Sprinkle remaining crumbs on top and freeze.