1

To prepare crust: Preheat oven to 375 degrees F. Combine butter and sugar (don't cream). Add flour and mix until a dough forms.

2

Press 2/3 of the mixture into a 9x13" pan. Place 1/3 of the mixture in a separate small baking pan for the crumb topping.

3

Bake both for 12-15 minutes. You will need to stir the crumbs often to keep them from burning. Remove from the oven and let cool.

4

To prepare filling: In a double boiler, melt caramels and milk. Remove from heat and let cool a little bit.

5

In a small bowl, beat sugar, water, egg white, vanilla and lemon juice with an electric mixer on high speed for 3-5 minutes.

6

Whip the cream and then fold into the egg white mixture. Pour half of this mixture over the cooled crust. Dribble some of the caramel mixture over the filling. Repeat, using remaining filling and caramel. Cut through with a knife to give a marbled appearance.

7

Sprinkle with the baked crumbs. Freeze for at least 6 hours, or overnight. Cut into squares to serve.