Coat a 9" springform pan with cooking spray. Press graham cracker crumps into bottom of pan.
In a medium saucepan, combine strawberry base and gelatin. Heat to a
near boil, stirring to dissolve the gelatin. Remove from stove and cool
in the refrigerator.
When berries are cool, whip egg whites and sugar in a large mixing bowl
on high speed for about 5 minutes, or until glossy peaks form.
In another large bowl, fold strawberries into the whipped topping. Fold that mixture into the egg white mixture.
Pour into prepared pan and freeze overnight.
Dip a knife into warm water and run it around the edge of the pan.
Release ring to unmold mousse. Garnish with whole or sliced berries and
whipped topping, serve immediately.
Makes 8 servings.