CRUMB CRUST:

40 Ritz crackers, crumbled in blender
1 cube butter, melted
1/2 c. powdered sugar

FILLING:

16 oz. frozen strawberries (partially thawed)
2 egg whites
1/2 c. powdered sugar
1 tbsp. lemon juice
1 tsp. vanilla
9 oz. Cool Whip

Use largest mixer bowl. Beat egg whites and sugar until well blended. Add strawberries, lemon juice and vanilla. Beat at medium to high speed for 25 minutes. Bowl will be nearly full. Fold in 9 ounces of Cool Whip until mixed.

Put 1/2 or more of crumb mix into 9x13 pan. Pack well, then pour or spoon strawberry mix on crust. Sprinkle remaining crumbs on top. Cover with plastic wrap. Freeze overnight. If well covered, it keeps in freezer like ice cream. Cut in squares and serve.