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Combine flour, brown sugar, pecans and butter in 2
1/2 quart Pyrex dish. Bake at 350 for 20 min.
stirring often. Let cool.
Whip Cream with 1 cup sugar. Set aside.
Combine strawberries, sugar, egg whites, & lemon
juice in large mixer bowl and beat at high speed
for 20 minutes!! (Yes, that's right!) Fold in
whipped cream - or Cool Whip. -
Remove 1/3 crumb mixure to sprinkle on top if
desired. Pour strawberry mixture over crumbs.
Sprinkle reserved crumbs on top. Or, when served
add fresh berries and whipped cream.
Freeze. Cut into squares and serve frozen.
This is Mozelle Evans' recipe. It is so yummy I
sometimes dream about it! Lynn
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