Combine all crust ingredients and pat into the bottom of the pan. Bake at 350 for 20 min. Cool and break into crumbs. Divide crumbs and put half into the bottom of a 9×13 pan.
While the crumb mixture bakes, combine egg whites, lemon juice, sugar, and strawberries in a mixing bowl. Beat mixture for 15- 20 min on medium speed. Fold whipped topping into mixture.
Pour filling over crumbs in the pan, then sprinkle the remaining crumbs over top and freeze overnight.
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