CRUST:

1/2 c. butter
1/4 c. brown sugar
1 c. flour
1 c. pecans

Mix together. Pat into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool.

TOPPING:

2 egg whites, beaten
2 (10 oz.) pkg. slightly thawed strawberries
1/2 c. sugar
1 tbsp. lemon juice
1 sm. container real whipping cream, whipped or Cool Whip or Dream Whip

Combine beaten egg whites, strawberries, sugar and lemon juice in large bowl and beat at medium speed for 10 minutes. Fold in whipped cream. Crumble 1/2 of crust mixture into a 9 x 13 inch pan, pour strawberry mixture over crust. Top with remaining crumbs. Freeze. Very light and refreshing dessert.