Strawberry-Pecan Freeze

• 1 c. sifted plain flour
• 1/4 c. brown sugar, firmly packed
• 1/2 c. chopped pecans
• 1/2 c. butter, melted (1 stick)
• 2 egg whites
• 1 c. granulated sugar
• 1 (10 oz.) pkg. frozen strawberries or peaches
• 2 Tbsp. lemon juice
• 1 c. Cool Whip (4 1/2 oz. container)

1. Stir first 4 ingredients together.
2. Spread evenly in baking pan (use cookie sheet).
3. Bake in a 350u0b0 oven for 30 minutes.
4. Stirring occasionally with fork, sprinkle 2/3 crumbs in a 13 x 9 x 2-inch baking pan.
5. (Line with tinfoil if tin pan.)
6. Combine egg whites, sugar, berries and lemon juice in a large bowl; beat at high speed (almost 10 minutes) until stiff.
7. Fold in Cool Whip; spoon over crumbs.
8. Top with remaining crumbs.
9. Freeze 6 hours or overnight.

flour, brown sugar, pecans, butter, egg whites, sugar, frozen strawberries, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=721750 (may not work)