1 (3oz.) package strawberry Jello
1 cup boiling water
3/4 cup vanilla ice cream
2 or 3 teaspoons lemon juice
10 oz. frozen strawberries, thawed
2 egg whites
1/2 (8 oz) tub Extra Creamy Cool Whip
1/2 package Pecan Sandies (15 cookies)

 

Dissolve Jello in boiling water; stir in ice cream, lemon juice and strawberries. Don't worry if the ice cream doesn't mix in completely. In a large bowl, beat egg whites until soft peaks form. Add strawberry mixture and beat 2 minutes on medium speed. Fold in Cool Whip.
Crush cookies and put 1/2 on bottom of 8"x8" pan. Pour strawberry mixture over it and then sprinkle remaining cookie crumbs over top. Freeze. Serves 9-12.
Use a 9"x13" pan for double recipe.
Note: Egg whites can be omitted without affecting the flavor, but the texture will be more like jello instead of ice cream. Just omit whites and follow remainder of directions.
For Valentine's Day - make in small heart-shaped pan. Invert onto a serving plate.

From Dorothy's Kitchen - recipe by Dorethea Talcott