1 1/2 c. sifted all-purpose flour
1/2 c. brown sugar
1/2 c. chopped walnuts
2/3 c. butter, melted
2 egg whites
1 c. granulated sugar
2 c. sliced strawberries (can use 1, 10 oz. frozen can)
2 tbsp. lemon juice
1 c. whipping cream
1 can crushed pineapple

Combine flour, brown sugar and butter. Bake in shallow pan in 350 degree oven for 15 minutes, stirring occasionally. Sprinkle 2/3 of this mixture in a 9 x 13 inch pan add the nuts.

Combine egg whites, sugar, berries and lemon juice and pineapple. Beat at high speed on electric mixer for 10 minutes.

Whip cream and fold into the strawberry mixture. Spoon over the crumb mixture in the 9 x 13 inch pan. Top with the remaining 1/3 left over crumb mixture. Freeze 6 hours before serving. This can be fixed several days ahead to time, just be sure to cover tightly. Makes 12 nice servings.