Just Desserts: Strawberry Crunch

1 cup sifted white flour
1/2 cup chopped pecans
1/3 cup brown sugar, lightly packed
1/2 cup butter, melted
2 egg whites
2/3 cup sugar
1 10 oz. package frozen strawberries (keep frozen!)
1/2 teaspoon vanilla
1 cup cream, whipped

First make the "crunch": Stir together flour, pecans, brown sugar and butter and spread in a shallow baking pan. Bake at 350°F, stirring occasionally for about 20 minutes. Cool. Spread 2/3 of the crunch mix on the bottom of a 13x9x2 pan (glass works best).

In a mixing bowl, whip cream & vanilla until light and fluffy. Refrigerate until ready to use.

Combine egg whites, sugar and frozen strawberries. Beat on high until it forms peaks -- about 10 minutes. Fold in whipped cream.

Spread strawberry mixture in 13x9 pan and top with remaining crunch mix. Cover with plastic wrap and freeze overnight until ready to serve.

To serve -- cut in squares and garnish with mint & fresh sliced strawberries.

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