3/4 c. sugar
2 tbsp. lemon juice
10 oz. pkg. frozen strawberries, thawed
3 egg whites
1 (9 oz.) Cool Whip
1 sm. pkg. pecan sandy cookies

Crush cookies and put into 9 x 13 inch pan or pyrex. Save some for topping. Beat sugar, lemon, berries and egg whites for 8 minutes. Fold in Cool Whip. Sprinkle crumbs on top. Keep in freezer.