3/4 - 1 c. sugar
2 jumbo egg whites
1 qt. frozen strawberries, whole & unsweetened

Beat sugar and egg whites until frothy. Add frozen strawberries a few at a time, (strawberries should be soft enough to press between fingers but still frozen), beating in 3 quart bowl until bulk reaches almost to top. Remove to larger bowl and fold in 2 cups partially frozen whipped topping. Place in large bowl and freeze.

This salad can be made into a dessert by adding a crust: 3/4 c. brown sugar 1 1/2 c. nuts 3/4 c. melted butter

Mix crust ingredients. Put into shallow pan. Bake 30 minutes at 350 degrees. Stir every 10 minutes while baking. Cool, then crumble.

Place alternate layers of crust and strawberry mixture in bowl and freeze. Yield: 12 or more servings.