CRUST:

1 c. butter
1 c. flour
1/4 c. brown sugar
1/2 c. chopped walnuts or pecans

Mix crust ingredients and bake 15 minutes at 400 degrees until nicely browned, stirring occasionally. Cool. Pat 1/2 of crust mixture into 9 x 13 inch pan and reserve remainder of crumbs for top. In large bowl, combine and beat for 20 minutes with electric mixer. 3 egg whites 1 c. sugar 1 tbsp. lemon juice

After beating 20 minutes, fold in 8 ounces Cool Whip. Spread over crust. Sprinkle remaining crumbs over filling. Freeze and serve from freezer. Serves 12.