2 egg whites
2 tbsp. lemon juice
2/3 c. sugar
1 (10 oz.) pkg. partially frozen strawberries
2 c. Cool Whip

Mix in a large mixing bowl; beat at least 10 minutes at high speed until very light. Fold in 2 cups Cool Whip.

CRUST:

1 c. flour
1/4 c. brown sugar
1 1/4 c. finely chopped walnuts
1 stick butter

Place ingredients on cookie sheet. Bake for 20 minutes at 325 degrees, stirring often. Cool and crumble in bottom of pan, leaving some for the top of mixture. Top with strawberry mixture and rest of crumbled crust. Store in freezer.