Mix in a stainless steel bowl. Bake in a bowl for 20 minutes, stirring often. Cool. Crumble 2/3 of it in a pan. Save the other 1/3 for top.
Put egg whites, strawberries, sugar and lemon juice in a bowl and beat for 15 minutes or until mixture is thick and holds it's shape. Add Cool Whip. Spread over crumbs. Sprinkle remaining crumbs on top. Freeze at least 5 hours. Doubled fills 9x13 inch pan. If using frozen strawberries, drain off juice.
By Robin from Washington, IA
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