1 c. flour
1/4 c. brown sugar
1/2 c. nuts, chopped
1/2 c. butter
2 egg whites
2/3 c. sugar
10 oz. frozen strawberries, partially thawed
2 Tbsp. ReaLemon juice
1 c. whipped cream

Mix the first 4 ingredients and spread in 9 x 13 pan evenly. Bake for 20 minutes. Stir occasionally while baking. Remove half for the top; leave the rest in the bottom of the pan.

Whip the egg whites. Add the sugar, strawberries and lemon juice. Mix and beat for 10 minutes until stiff peaks. Fold in the whipped cream and spread over the crumbs in 9 x 13 pan. Sprinkle the remaining crumb mixture on top of the strawberry mixture. SERVE FROZEN!!!