CRUST:

1/2 c. butter, melted
1 c. flour
1/4 c. packed light brown sugar
1/2 c. chopped pecans

FILLING:

1 (10 oz.) pkg. frozen strawberries in syrup, thawed
3 lg. egg whites, room temperature
1 c. sugar
Pinch salt
1 tbsp. lemon juice
1 c. heavy cream, whipped

GARNISH:

Strawberries
Mint leaves
Chocolate shavings

Combine all crust ingredients and mix well. Crumble evenly onto ungreased cookie sheet. Bake at 400 degrees until golden brown, approximately 10 to 12 minutes. Stir to re-crumble. Reserve 1/3 cup for topping. Press remaining crumbs onto bottom of 9"x13" glass baking dish. Cool completely. Combine berries in syrup, egg whites, sugar, lemon juice and salt in large mixing bowl. Beat at high speed until stiff peaks form, 10 to 15 minutes, fold in whipped cream. Spoon evenly over crust. Top with reserved crumbs. Freeze for 6 hours or overnight. Garnish with whole berries, mint leaves and/or chocolate shavings. Serve frozen. Serves 10 to 12.