Serves: 9
Total Calories: 146

6 tablespoons graham crackers crumbs (about 5 squares)
2 tablespoons pecans finely chopped
2 tablespoons butter or margarine, melted
1 tablespoon sugar
2 eggs white at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2/3 cup sugar
2 cups strawberries halved
1 1/2 teaspoons lemon juice
1 (4-ounce) container frozen whipped topping thawed (about 1 3/4 cups)

Spray an 8 x 8 x 2-inch baking pan with non-stick coating.

In a small bowl, mix crumbs, pecans, butter and 1 tablespoon sugar until well blended set aside.

In a large mixer bowl at medium speed, beat egg whites, vanilla and cream of tartar until soft peaks form. Increase speed to medium-high and gradually beat in 2/3 cup sugar beat until stiff peaks form. Add strawberries and lemon juice and beat for 5 minutes or until thick. By hand, fold in whipped topping until almost blended but some white streaks remain. Pour into pan. Sprinkle with reserved crumb mixture. Cover and freeze at least 4 hours or until firm. Best if served within 12 hours. Serve straight from the freezer.

Nutritional Facts:

Serves: 9
Total Calories: 146
Calories from Fat: 58

More Recipes from the Strawberry Greeting Card Cookbook:
Deluxe Strawberry Dessert Cups
Festive Fans
Frozen Strawberry Fluff
Strawberries In Ginger Cream
Strawberry Shortcake
Strawberry Sorbet
Summer Trifle