2 c. unsifted flour
1/2 c. brown sugar
1 c. chopped walnuts
1 c. melted butter
4 egg whites
2 c. sugar
10 oz. frozen strawberries
1/4 c. lemon juice
1 pt heavy cream
Strawberries for garnish

Combine flour, brown sugar, and walnuts; stir in butter until blended. Spread in cake pan and bake at 350 degrees, stirring occasionally until toasted. Cool.

In large mixer bowl, combine egg white, sugar, berries, and lemon juice. Gradually increase speed to high and beat until thick and creamy, about 10 minutes. Fold in whipped cream.

Crumble nut crust and sprinkle 2/3 of crumbs on bottom of large cake pan. Spread cream mixture over crumbs. Cover and freeze for 6 hours or longer. Remove from freezer about 15 minutes before serving. Sprinkle remaining crumbs on top before serving.

NOTE: This recipe takes a while to prepare but it is truly worth it!