Used a 10-ounce bag of mini marshmallows, and there was no room for anything larger in my 9x13-inch pan. I also added some pecans and a tablespoon of orange Jell-O to the strawberry. That gave it a little additional kick. After 32 minutes, it was brown on the top and a bit mushy when I turned it over after waiting 20 minutes for it to cool. I did line the pan with wax paper to make it easier. I would not recommend using the 16-ounce bag of marshmallows. It was delicious, served warm with whipping cream, and very rich if I make it again, I will make it with Splenda.