mix together until crumbly:
- 1 1/2 cups flour
- 1/4 cup brown sugar
- 1/2 cup butter
stir in 2/3 cup chopped walnuts and spread in 9 x13 baking dish.
Bake at 325 degrees for 20 minutes, stirring occasionally until lightly browned. Sprinkle 2/3 of crumb mixture onto bottom of 9×13 pan. Reserve remainder for on top. Chill dish in freezer 5-10 minutes.
Meanwhile, combine the following:
- 2 large egg whites
- 1 cup sugar
- 2 cups fresh strawberries crushed
- 1 Tbsp lemon juice
In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
In a separate bowl, whip 1 cup heavy cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.
Remove from freezer 20 minutes before serving.
*If you don’t want to do the egg whites you can substitute the “cream mixture” with 1 (80z) container of Cool Whip)