CRUST:

2 c. graham cracker crumbs (30)
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 c. grated lemon peel
3 drops red food coloring (opt.)
2 pts. strawberries, sliced, save 6 for garnish

In medium bowl, combine crumbs, butter and sugar. Press in 13"x9" 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 coloring, sliced strawberries and marshmallow mixture. Pour over prepared crust. Refrigerate 2 hours or overnight.

Cut in squares. Garnish with fresh strawberries.