INGREDIENTS
- 2 c. fine graham wafer crumbs
- 1/2 c. melted butter
- 1/4 c. brown sugar
- 1 pkg. strawberry Jello
- 1/4 c. sugar
- 3 c. frozen strawberries
- 1 c. whipped cream
- 20 large marshmallows
- 1/3 c. milk
DIRECTIONS
- Mix first 3 ingredients together and press into a 9x13 inch cake pan.
- Dissolve Jello in 1 cup boiling water; add sugar.
- Add frozen strawberries. Spread on top of crumbs.
- Heat milk and melt marshmallows in it.
- Cool and add to whipped cream. Mix well. Put on top of Jello and strawberries.
- Refrigerate 3 to 4 hours.
This can also be frozen.
Cut into squares to serve.
YIELD: Twenty-four servings.