For Lemon Cream: 3 egg whites ¾ c. sugar 8 0z. whip topping ⅓ c. lemon juice
For Crumbs: 15-20 lady fingers 3 T. margarine 2 T. sugar
Beat together egg whites with sugar. In separate bowl beat whip until stiff. Add lemon juice. Whip again until stiff. Fold 2 mixtures together. Crush lady fingers in food processor. Add margarine and sugar. Put most of the crumbs on the bottom of a 9 x 13 pan (reserve some crumbs for top). Pour lemon cream over crust. Sprinkle remaining of crumbs on top. Freeze.
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