Strawberry Delight

Crust:

½ cup flour

½ cup butter

½ cup brown sugar

½ cup pecan, coarsely chopped

Directions:

Press into a 9x13 cake pan. Bake until golden brown. Break crust golden brown. Break crust up and reserve in another bowl.

Filling:

2 egg whites

1 cup sugar

1 package frozen strawberries (Not drained)

Whipping Cream, whipped but not sweetened

3-6 Tablespoons powdered sugar

Directions:

Beat egg whites until stiff, add sugar and then strawberries—keep the mixer going—for about 20 minutes. Then add a pint of whipped cream. Keep beating and fold in 3-6 tablespoons of powdered sugar.

Pour mixture into a 9x13 pan, folding in all but a cup of the crust mixture. Freeze at least an hour (Overnight is best). Cut into squares and top with sweetened, whipped cream and sprinkle crust pieces over the top.