Line a 9 x 13 inch cake pan with graham cracker crumbs mixed with melted butter. Take out 1/3 cup crumbs, set aside.

Mix:

10 oz. frozen strawberries or 2 c. fresh strawberries
1 tbsp. lemon juice
1 c. sugar
2 egg whites (beat until stiff)

Fold in 8 ounces Cool Whip. Spread over crust. Sprinkle crumbs on top and freeze.