Ingredients
Crust
1 cup flour
1/2 cup pecans chopped fine
1/2 cup melted butter
1/4 cup brown sugar
Filling
10 oz frozen strawberries or 2 cups fresh chopped
1 cup sugar
2 tsp lemon juice
2 egg whites
1 carton Cool Whip
Preparation
Crust Combine ingredients in 8 inch pan. Stir well. Bake at 325-350 20 minutes stirring a couple of times. Press 2/3 minture in 9 in springform pan. Cool. Filling Beat ingredients 10-12 minutes until stiff peaks form. Fold in carton of Cool Whip. Assemble Place strawberry mixture in crust and sprinkle with reserved crumbs. Freeze til serving. Keeps well in freezer.
