1 c. flour
1/2 c. brown sugar
1/2 c. chopped pecans
1/2 c. melted butter
2 egg whites
2/3 c. sugar
10 oz. pkg. frozen strawberries, not drained
1 tbsp. lemon juice
8 oz. Cool Whip

Mix flour, brown sugar, pecans and butter together in cookie pan and bake at 350 degrees for 15 to 20 minutes, stirring often. Cool completely. Sprinkle 2/3 of resulting crumbs in 13 x 9 x 2 pan. Combine egg whites, sugar, strawberries and lemon juice in a large bowl. Beat at high speed, 10 minutes or until very stiff. Fold in Cool Whip. Spoon over crumbs in pan and top with remaining crumbs. Freeze. Serves 12.