1 1/2 c. pecan sandy cookie, crushed into crumbs
1/2 c. soft butter
2 egg whites
1 tbsp. lemon juice
1 1/3 c. sugar
2 c. chopped peaches
1 c. heavy cream, whipped

Mix cookie crumbs and butter in a bowl. Pat against the bottom of 9 inch pan. Bake in 350 degree oven for 8 minutes. Cool. Beat egg whites and lemon juice lightly. Add sugar and peaches. Beat at high speed for 12 minutes until fluffy. Fold in whipped cream. Smooth over crust. Freeze overnight or until firm. Strawberries or raspberries can be substituted.