1/2 c. butter flavor Crisco
1 c. all purpose flour
1/4 c. brown sugar
1 tsp. vanilla
1/2 c. chopped pecans

Mix Crisco, sugar, and vanilla until creamed; add nuts. Pat into 9 x 13 inch baking dish and bake 15-20 minutes at 350 degrees.

STRAWBERRY FILLING:

1 pkg. frozen strawberries with juice
1/2 c. sugar
3 tbsp. lemon juice
1 tsp. vanilla

Mix well. Beat 2 large egg whites until fluffy and stiff; fold into mixture. Beat 1 cup whipping cream until stiff; fold into above mixture.

Spread over prepared crust. Garnish with fresh strawberries and freeze. Keeps up to 1 month.