1 c. flour
1/2 c. softened butter
1/4 c. brown sugar
1/2 c. chopped nuts

Mix well and spread into 13 x 9 inch pan. Bake at 350 degrees for about 20 to 25 minutes, stirring to crumble.

2 egg whites
1 c. white sugar
2 tbsp. lemon juice
1 (10 oz.) pkg. of frozen strawberries, partially thawed

Combine the 4 ingredients in large mixer bowl and beat with electric mixer on high speed for 15 to 20 minutes. Fold in 1/2 of 8 ounce container of Cool Whip. Break up the baked crust and place about 2/3 of it in the bottom of a 9 x 13 Tupperware container. Cover with the strawberry mixture. Top with remaining crumbs. Freeze. This keeps frozen for several weeks. Keep frozen until ready to serve.