We had this unusual light and delightful dessert at the house
of our friend Jane Arndt in Michigan. Jane, my husband Bob, and I have been friends since the early years of our teaching careers.

Strawberry Delight

9 x 13 pan
Preheat oven to 350°

Crust

1 stick oleo, melted (You may melt it right in the 9 x 13 pan)
1 c flour
1/4 c brown sugar
1/2 c coarsely chopped pecans

1. Mix all ingredients together.
2. Press into the bottom of the 9x13 pan.
3. Bake for 20 minutes. Cool.
4. Break up the crust. Save1/4 of the crust for topping.
5. Press the rest of the crust back in the bottom of the pan.

Filling

2 egg whites
2 T lemon juice
2/3 c sugar
2 cups chopped strawberries (if using frozen, drain first)
1 12-oz carton of whipped topping

1. Beat egg whites, lemon juice, and sugar for 10 minutes.
2. Add strawberries and beat 1 more minute.
3. Fold in the whipped topping.
4. Spread this mixture over the crust in the 9 x 13 pan.
5. Top with the remaining broken-up crust.

Freeze