-Combine graham cracker crumbs, melted margarine and sugar. Put in bottom of 9x13-inch pan. Reserve some crumbs for the top.
-Beat egg whites until foamy, add undrained strawberries and beat. Add sugar, lemon, and beat until high. Takes about 15 minutes.
-Whip the cream and fold into strawberry mix. Pour on top of cracker crumbs. Sprinkle remaining crumbs on top. Cover with foil and freeze for at least 24 hours.
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