2 c. flour
1/2 c. brown sugar, packed
1 c. chopped nuts
1 c. melted butter
4 egg whites
2 c. sugar
10 oz. frozen strawberries
1/4 c. lemon juice
1 pt. heavy cream, whipped

Combine flour, brown sugar and nuts. Stir in butter until blended and spread on cookie sheet. Bake in moderate 350 degree oven, stirring occasionally for 15 minutes or until toasted (watch, it burns easily). Cool.

In a large mixer, combine egg whites, sugar, and lemon juice and whip until light and fluffy. Whip cream in mixer, fold in egg whites and thawed strawberries. Crumble nut crust and sprinkle 2/3 of crumbs on bottom of 9x13 inch pan. Spread cream mixture over crumbs and top with remaining crumbs. Cover and freeze 6 hours or longer. Remove from freezer about 15 minutes before serving. Cut in squares and garnish each square with whole strawberries.