1-1/4 cup flour
1/3 cup brown sugar
1/2 cup butter, melted
1/2 cup nuts, chopped (optional)
1 (10 oz.) package strawberries, partly thawed, sliced
1-1/4 cup sugar
2 egg whites
1 (9 oz.) tub whipped topping
Directions: Mix in 8x8 inch shallow pan above crust. Bake 20 minutes. Stir twice while baking. When baked pack into 9x13 inch pan, while it is warm, save some crumbs for topping (approx. 1/4 cup). Let cool after packing into pan. To prepare filling beat egg whites and sugar at high speed for 5 minutes. Add strawberries and continue to beat at high speed for another 10 minutes. Add whipped topping and stir in very well. Pour strawberry mixture on top of packed crumbs and top with remaining crumbs then freeze it for an hour or until ready to serve.
Notes: Keeps in freezer nicely for a week. My family thinks this dessert tastes like strawberry ice cream.