1 c. all-purpose flour
1/2 c. pecans
1/4 c. packed light brown sugar
1/2 c. melted butter
1 (10 oz.) pkg. frozen strawberries
3 egg whites
1 c. sugar
1 tbsp. lemon juice
1 tsp. salt
1 tsp. vanilla extract
1 (16 oz.) Cool Whip

Preheat oven to 350 degrees. Combine first 4 ingredients in a bowl; mix well. Spread on baking sheet. Bake for 15 minutes, stirring frequently. Cool. Crumble into 9 x 13 inch pan, reserving a small amount for topping.

Combine thawed strawberries, egg whites, sugar, lemon juice and salt in a large mixer bowl. Beat until stiff peaks form. Fold in vanilla and Cool Whip. Spoon into prepared pan. Top with reserved crumbs. Freeze overnight.

Makes 12 to 15 servings.