3/4 c. sugar
1/4 c. cooking oil
3 c. sliced fresh strawberries
1 c. coarsely chopped pecans, toasted
3 egg whites
36 squares graham crackers
1 c. Cool Whip

GRAHAM CRACKER CRUST: In a large bowl, combine 1/2 cup of the sugar and the oil. Stir in strawberries and pecans.

In a small mixing bowl, beat egg whites until soft peaks form (tips curl). Gradually add remaining sugar, beating until stiff peaks form (tips stand straight). Gently fold in berry mixture.

Cover bottom of an 8x8x2 inch baking dish with 9 graham cracker squares. Spread 1/3 of berry mixture over crackers. Top with another layer of crackers. Repeat 2 more times, topping with 9 crackers. Cover; chill overnight before serving, spread Cool Whip on top and sprinkle with crumbs.