1 c. pecans, chopped
1/2 c. butter
1 c. all-purpose flour
1/4 c. brown sugar
2 egg whites
1 (10 oz.) pkg. frozen strawberries, partially thawed
2 tbsp. lemon juice
1/4 c. sugar
1 sm. (8 oz.) Cool Whip

Melt butter in 13 x 9 x 2 inch pan. Add flour, sugar and chopped nuts. Pat evenly in pan. Bake at 350 degrees for 10 minutes. Stir, pat out and bake 10 minutes more. Cool. It will be crumbly. Remove 1/3 of crumbs to save for topping. Pat remaining crumbs in pan.

Combine egg whites, strawberries, sugar and lemon juice in large mixing bowl. Beat on high with mixer for 10 minutes. It will make a bowl full. Fold in (by hand) Cool Whip. Spread over cool crumbs. Sprinkle top with reserved crumbs and freeze. To serve, take from freezer and cut in squares.