1 c. flour
1 stick butter
1/2 c. brown sugar
1/2 c. chopped nuts
2 egg whites
2/3 c. sugar
1 pkg. thawed frozen raspberries

Mix first 4 ingredients like for pie crust. Put in 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Stir twice during baking so it remains in crumbs. Take out 1/3 for topping. Press remainder 2/3 in pan. Cool. Beat 2 egg whites stiff. Continue to beat while adding 2/3 cup sugar, gradually. Continue to beat and add 1 package thawed frozen raspberries and 2 tablespoons lemon juice.

Fold in 1 large container Cool Whip. Spread over crumbs and sprinkle remaining crumbs on top. Cover and freeze.