3/4 c. sugar
2 tbsp. lemon juice
1 (10 oz.) container strawberries
3 egg whites
1 (8 oz.) Cool Whip
1 pkg. pecan sandies (Keebler)

Crush cookies and put 2/3 of them in bottom of 9x13 pan ungreased.

Beat sugar, lemon juice, strawberries and egg whites for 8 minutes on high speed - should be sort of thick. Fold in Cool Whip and spread over cookie crumbs in the 9x13 pan, then sprinkle with the rest of the crumbs. Freeze and serve when you want it.