Mile High Strawberry Dessert

For Crust: Place flour, brown sugar, chopped pecans and melted butter into a 9" x 13" pan. Mix well.

Bake in a preheated oven at 350 degrees F for 20 minutes, stirring occasionally. Pack crumbs firmly into the bottom of the pan with a fork. Cool.

For Filling: Combine egg whites, sugar, berries and lemon juice in large, deep mixing bowl. Beat on high speed until stiff, about 10 minutes.

Whip the whipping cream in a separate mixing bowl and fold into the strawberry mixture. Spoon over the cooled crumb crust in the pan. Place in the freezer and freeze for at least 6 hours or overnight before serving.

Remove from the freezer about 10 to 15 minutes before serving. Cut into squares and serve partially frozen. Top individual servings with a dollop of whipped cream and sliced fresh strawberries (if desired).