1 c. pecans
1 c. flour
4 egg whites
1 c. sugar
1/2 c. butter
1/4 c. sugar r 2 tsp. lemon juice
10 oz. pkg. frozen strawberries (whole, not in syrup)

Mix chopped pecans, flour, butter and 1/4 cup sugar and press in 9x13 pan. Bake 20 minutes at 350 degrees. Cool and then bread up with fork. Reserve small amount for topping.

In large bowl combine egg whites, 1 cup sugar, lemon juice and thawed strawberries; beat for 8 minutes. Fold in Cool Whip. Pour over crust. Add topping and freeze overnight. Thaw for 10-15 minutes before serving.