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1
For base, combine oats, sugar and butter, mixing until crumbly.
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2
Place in a shallow baking pan.
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3
Heat in preheated moderate oven (350F/180C) about 10 minutes, stirring occasionally.
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4
Set aside 1/2 cup of crumb mixture for topping.
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5
Firmly press remaining mixture into an ungreased 13 x 9-inch baking pan.
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6
Chill.
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7
For filling, crush 1/2 pint of the strawberries.
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8
Slice remaining strawberries; set aside.
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9
Soften gelatine in cold water.
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10
Combine softened gelatine, crushed strawberries, sugar, lemon juice and food coloring in saucepan.
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11
Cook over low heat, stirring occasionally until gelatine and sugar are dissolved.
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12
Cool to room temperature.
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13
Place crushed strawberry mixture and egg whites in large mixing bowl.
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14
Beat at high speed on electric mixer until mixture is thick and mounds when dropped from a spoon.
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15
Fold in whipped cream and sliced strawberries.
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16
Spread evenly over crumb base.
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17
Sprinkle with reserved crumb mixture.
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18
Chill several hours or until set.
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19
Cut in pieces; garnish with strawberry halves.
