1 c. flour
1/4 c. brown sugar, packed
1/2 c. butter
1/2 c. pecans or walnuts, coarsely chopped
2 egg whites
1 (10 oz.) pkg. frozen strawberries, partially defrosted
1 c. sugar
2 tbsp. lemon juice
1 c. heavy cream, whipped (Cool Whip may be used)

Combine flour and brown sugar. Cut in butter as for pastry until mixture forms crumbs; stir in nuts. Spread on cookie sheet. Bake at 350 degrees for 15 minutes, stirring frequently to keep from burning. Remove from oven. Cool and crush into crumbs; set aside.

In large bowl combine egg whites, strawberries and sugar; beat until stiff and thick at least 5 minutes. Stir in lemon juice. Fold in whipping cream.

In bottom of 9"x13"x2" pan, spread all but 1 cup of crumbs. Pour strawberry filling over top, cover and freeze for several hours (mixture will not freeze hard). Cut into squares to serve. 12 servings.