1/3 c. butter
1 1/2 c. graham cracker crumbs

In a small saucepan, melt butter; stir in crumbs. Pat firmly on bottom of 11 x 7 inch baking dish. Chill.

SALAD:

1 (3 oz.) pkg. strawberry Jello
3/4 c. boiling water
1 (14 oz.) can Eagle Brand milk
1 (10 oz.) pkg. frozen sliced strawberries in syrup, thawed
3 c. miniature marshmallows
1 c. (1/2 pt.) whipped cream

In a large bowl, dissolve gelatin in boiling water. Stir in milk and undrained strawberries. Fold in marshmallows and whipped cream. Pour into prepared pan. Put in freezer. Let stand, set out 1/2-1 hour before serving.