1 pie crust (cooked and crumbled, coarse)
1 c. nuts, slightly toasted, cut small or crushed

Spread 2/3 mixture on bottom of a 9-inch by 10-13 inch Pyrex dish.

FILLING:

3 egg whites
1 c. sugar
1 tbsp. lemon juice
1 pt. frozen strawberries, partially thawed
1 (8 oz.) tub Cool Whip

Beat egg whites until stiff. Add sugar and lemon juice; beat some more. Gradually add frozen strawberries (partially thawed); beat until stiff, 15-20 minutes with mixer. Add Cool Whip. Pour over crust and pecan mix. Top with remainder of mix. Keep in freezer until ready to serve. Will not freeze hard.