3/4 c. graham cracker crumbs
2 or 3 egg whites
3/4 c. sugar
1 (10 oz.) pkg. frozen strawberries
2 tbsp. melted butter
1 tsp. lemon juice
2 c. Cool Whip

Mix cracker crumbs and butter together. Sprinkle and lightly pat on bottom of 9 x 13 inch cake pan. In large bowl beat egg whites until soft peaks form. GRADUALLY, add strawberries (thawed until crunchy frozen). Add lemon juice. Beat at high speed until very thick. Add Cool Whip. Pile strawberry mixture over crumbs in cake pan. Freeze. Cut into 12 squares to serve. Enjoy!