2 c. (30 sq.) graham cracker crumbs
1/4 c. butter, melted
1/4 c. sugar

FILLING:

1/2 c. milk
7 oz. jar marshmallow creme
12 oz. container frozen whipped topping, thawed
1/2 - 1 tsp. grated lemon peel
3 drops red food coloring, if desired
2 pts. strawberries, sliced

In medium bowl, combine crumbs, butter and sugar; press into 13x9 inch pan. Chill.

In medium saucepan, combine milk and marshmallow creme; cook over low heat stirring occasionally until well combined. Cool to room temperature.

Place whipped topping in large bowl; fold in lemon peel, food coloring, strawberries and marshmallow creme mixture. Pour over prepared crust. Refrigerate at least 2 hours or overnight. Cut into squares. 12 servings.