1 c. Flour
1/4 c. Brown Sugar
1/2 c. Butter, melted
1/2 c. Pecans, chopped
2 Egg Whites
1 c. Granulated Sugar
10 oz. Frozen Strawberries or Raspberries, partially thawed
2 tsp. Lemon Juice
1 c. Whipping Cream, whipped

Stir together flour, brown sugar, butter and pecans to form a crumbly mixture.
Spread out on a cookie sheet.
Bake 20 minutes at 350°F. stirring occasionally.
Spread 2/3 of crumb mixture in 9″ x 13″ pan.
Beat egg whites until soft peaks form.
Add sugar, berries and lemon juice, continue beating on high speed until stiff peaks form, this step could take 10-12 minutes.
Fold in whipped cream.
Pour berry mixture over crumb layer.
Top with reserved crumbs.
Freeze 6 hours or longer before serving.
Cut into squares and top with fresh berries.