1/2 pint (1 cup) whipping cream
1 (10 oz) pkg frozen strawberries partially thawed
2/3 cup sugar
2 egg whites
2 tbsp lemon juice
Make graham cracker crust, spread strawberry ice cream on top and freeze. Beat whipping cream until thick and stiff, refrigerate. Combine partially thawed strawberries, sugar, egg whites, and lemon juice. Beat for 20 minutes at high speed until very thick and stiff. When whipped cream, spoon mixture on top of the ice cream.
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