3/4 lb. Hydrox cookies
2 eggs, separated
1 c. powdered sugar
3/4 c. butter
1 tsp. vanilla
1 pt. whipped cream
1/2 c. pecans, chopped
1 qt. strawberries

Quarter and sugar strawberries. Grind cookies and press half into greased 9 x 13 inch pan. Cream butter; add powdered sugar and one yolk at a time. Add 1 teaspoon of vanilla. Cream well and fold into stiffly beaten egg whites. Carefully place on crust. Top with strawberries; sprinkle with pecans. Spread on whipped cream and sprinkle remaining cookie crumbs on top. Chill overnight.