|Graham cracker crumbs||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Strawberries||2 Cup (32 tbs), sliced|
|Sugar||4 Tablespoon, divided|
|Gelatin||3 Ounce (strawberry flavored)|
|Miniature marshmallows||4 1⁄2 Cup (72 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
Combine cracker crumbs, 1 tablespoon sugar, and butter; mix well.
Press mixture into a 9-inch square baking pan; chill at least 1 hour.
Combine strawberries and 2 tablespoons sugar; stir gently.
Let stand 30 minutes; drain, reserving juice.
Set strawberries aside.
Add enough water to juice to make 1 cup; set aside.
Combine marshmallows and milk in a small saucepan; cook over medium heat, stirring constantly, until marsh mallows melt.
Beat whipping cream until stiff peaks form; gently fold into marshmallow mixture.
Dissolve gelatin in boiling water; stir in reserved strawberry juice mixture.
Chill until the .consistency of unbeaten egg white; stir in strawberries.
Pour marshmallow mixture into gelatin; fold in slightly, leaving a swirled effect.
Pour into prepared crust; chill until set.