Frozen Strawberry Fluff

1. For the crust: In a small bowl combine melted butter and crushed graham crackers. Stir until the crumbs start to adhere together. Use the tablespoon of butter to grease two 9-inch deep dish pie pans or 1 9×13 inch pan. Use your fingers to press graham cracker mixture into the pan.

2. For the filling: Using an electric mixer, beat sugar, egg whites and strawberries for 15 minutes or until puffed and fluffy. Stir in Cool Whip and vanilla.

3. Divide strawberry mixture evenly between the 2 pans. Wrap tightly in plastic wrap then wrap it in foil and freeze for 24 hours. Pie keeps in the freezer for 3 months. To serve, place frozen pan in an inch of extra hot water for about 5 minutes then slice it. Top with fresh berries, whipped topping and chocolate syrup, if desired.