1 c. flour
1/2 c. brown sugar
1/2 c. pecans, chopped
1 stick butter, softened
1 (8 oz.) Cool Whip
1 lg. pkg. frozen strawberries
2 tbsp. lemon juice
2/3 c. sugar
2 egg whites

Mix together first 4 ingredients. Place loosely in 9 x 13 inch pan. Bake 5 minutes at 325 degrees. Let cool 15 minutes. Reserve 1/2 cup of mixture. Beat egg whites until foamy in large bowl. Add frozen strawberries, lemon juice and add sugar gradually. Beat 20 minutes. Fold in Cool Whip. Pour over cooled crust. Sprinkle remaining crust mix on top. Cover with foil. Freeze overnight or 4 hours.