FILLING:

2 (10 oz.) pkgs. frozen strawberries, unthawed
1 c. sugar
3 egg whites
1 tbsp. lemon juice
1/2 pt. Cool Whip

CRUMB CRUST:

3 c. flour
1/2 c. brown sugar
1 c. butter
1 c. chopped pecans

FOR CRUST: Mix together ingredients with a pastry blender. Spread evenly in a 9"x13" pan. Bake at 350 degrees for 20 minutes, stirring 3 times, so that mixture is crumbly when done. Smooth out and let cool.

FILLING: Beat together for 10 to 15 minutes the strawberries, sugar, egg whites and lemon juice. Fold in Cool Whip.

Fold together cooled crumb crust and strawberry mixture. Freeze. Easy and so good.