1 c. flour
1/4 c. brown sugar
1/2 c. chopped pecans
1/2 c. butter, melted

Stir all together and spread on a cookie sheet. Bake at 350 degrees for 20 minutes, stirring every 5 minutes to make toasted crumbs.

FILLING:

2 egg whites
1 (16 oz.) pkg. frozen strawberries, partially thawed
2/3 c. sugar
2 tbsp. lemon juice
1 (8 oz.) tub of Cool Whip

Combine whites, sugar, strawberries and lemon juice in large mixer bowl and beat at high speed until stiff peaks form, about 15 minutes. Fold in Cool Whip. Put half of the cooled crumb mixture in the bottom of a 9 x 13 inch pan. Top with filling and sprinkle remainder of crumbs on top. Cover tightly with foil and freeze 5 hours or overnight. Remove from freezer 45 minutes before serving.