1 bag Pecan Sandies, crumbled finely
10 oz. pkg. frozen strawberries, thawed
3 egg whites
1 c. sugar
1 Tbsp. lemon juice
Line bottom of 9 x 13 pan with 3/4 of the cookie crumbs. Press
firmly. In large bowl mix berries, egg whites, sugar, and lemon
juice. Whip 15-20 minutes until stiff and creamy. Fold in large
container of Cool Whip. Spread on cookie crust. Put remainder of
cookie crumbs on top of mixture. Place in freezer. Freezes well
for a long time.
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