1 lb. marshmallows
1 c. milk

Melt together in double boiler, then cool. Roll 24 graham cracker squares and add 1/2 cup chopped nuts and 1/2 cup melted butter. Put in 9 x 12 inch cake pan. Save 1/4 cup of mixture to sprinkle on top. Whip 1 pint cream and add 1/2 teaspoon vanilla. Gently stir into marshmallow mixture. Add 2 quarts sweetened strawberries (thawed -not much juice) stirring lightly. Pour over crust and top with the 1/4 cup reserved graham cracker mixture. Set 2 hours before serving. (Fresh or frozen berries can be used, but must be sweetened.)