Frozen Strawberry Fluff

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   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 9x13 inch pan. Use your fingers to press graham cracker mixture into the pan.

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   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.

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   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.

* Per serving · 4 servings · Values may vary.