Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Graham cracker crumbs |
| 1 tablespoon | Sugar |
| ¼ cup | Melted butter |
| 2 cups | Sliced; fresh strawberries |
| 1 pack | (3-oz) strawberry gelatin |
| 1 cup | Boiling water |
| ½ pounds | Marshmallows |
| ½ cup | Milk |
| 1 cup | Cream; whipped |
Mix crumbs, sugar and butter. Pat in 9x9 baking dish. Chill. Sprinkle 2 tablespoons sugar over berries. Let stand a half hour. Dissolve gelatin in boiling water. Drain berries, reserving juice; add water to juice to make 1 cup. Add to gelatin mixture. Chill until partially set. Meanwhile, combine marshmallows and milk. Heat and stir until marshmallows melt. Cool thoroughly. Fold in whipped cream. Add berries to gelatin. Then swirl in marshmallows to marbelize. Pour into crust.
MRS JOE WEISBERGER (NINA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .