| | Directions | | Mix together flour, brown sugar, margarine and pecans. Place in baking dish and bake for 15 minutes at 350°, stirring several times. Remove from oven and cool. Mix together egg whites, strawberries, sugar and lemon juice for 20 minutes at moderate speed. Add whipped topping and blend for 5 minutes more. Put half crumb crust mixture on bottom of 9x13 inch pan. Spoon strawberry mixture on top. Sprinkle other half crumb crust on top. Freeze several hours or overnight. |
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| Ingredients | | - |  | 1 1/2 cups plain flour |
| - | | 1/3 cup firmly packed brown sugar |
| - | | 3/4 cup soft margarine |
| - | | 1 cup Finely Chopped Pecans |
| - | | 2 egg whites |
| - | | 10 ounces strawberries, fresh or frozen |
| - | | 1 cup Sugar |
| - | | 2 teaspoons fresh lemon juice |
| - | | 1 carton whipped topping (10 ounce carton) |
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