1poundFresh strawberriesWashed, dried well and sliced thin
16ozMarshmallowsI use one bag of the large marshmallows
1CupWhole MilkWhole is best but 2% can work
2/3CupsGraham cracker crumbsDivided. Reserve 2 tablespoons for garnish.
Instructions
In a medium sauce pan, heat 1 cup of milk. Turn heat to low and add 16 ounces of marshmallows. Stir occasionally until melted. Remove from heat and pour into a bowl to cool. I put mine in the fridge to speed up the chilling. Wash and dry (well) strawberries. Slice into thin pieces. Lay on a paper towel to soak up any extra moisture.Whip 1 cup of heavy cream until you have stiff peaks and set aside. Sprinkle dry graham cracker crumbs (all but 2 tablespoons) into the bottom of a 9X13 pan. When marshmallow mixture has cooled and started to thicken/solidify a bit, fold in the whipped cream. Use a spatula to fold until everything is well incorporated. Add one layer of sliced strawberries on the graham cracker crumbs. Pour a half of the marshmallow cream on top. Use a spoon to even the mixture if needed. Add a second layer of strawberries on top. Pour remainder of marshmallow cream on top. Sprinkle 2 tablespoons of crumbs for topping. Chill to set for at least 2 hours. Enjoy cold!
Notes
This recipe is best served after 2 hours of chilling time. It is best to serve the day it is made, as the strawberries get juicy as they sit and the filling can become too runny.