1/2 c. flour
1/4 c. brown sugar
1/4 c. butter
1/3 c. chopped pecans
2 tbsp. lemon juice
1 (7 oz.) jar Kraft marshmallow creme
1 (16 oz.) pkg. frozen strawberries, thawed
1 c. heavy cream, whipped

Combine flour and sugar; cut in butter. Add nuts. Press into 9" spring form pan. Bake at 350 degrees for 20 minutes. Cool. Gradually add lemon juice to marshmallow creme, mixing until well blended. Stir in strawberries, fold in whipped cream. Pour over crumb crust, freeze. 8 to 10 servings.