1 10-oz. pkg
frozen strawberries (or raspberries), in juice, 'just' thawed
whipping cream, whipped (or 1 pkg. dream whip, prepared as directed)
1Work crust ingredients together as for pie crust; stir in nuts. Spread in bottom of prepared 9x13" cake pan.
2Bake 15 minutes at 350°F. Cool. Crumble.
3Put half the crumbs back into bottom of the 9X13" pan. Reserve remaining crumbs for topping.
4In large bowl of electric mixer, beat berries, egg whites, sugar, and lemon juice together 15-20 minutes on high. Gently fold in whipped cream.
5Pour filling slowly into pan on top crumbs. Top with remaining crumbs. Freeze until firm. Cut into squares to serve, topped with a garnish of whipped cream, if desired.