1 c. graham cracker crumbs (1 pkg.)
1/2 c. sifted confectioners' sugar
5 tbsp. melted butter
1 tsp. cinnamon
1 (3 oz.) pkg. strawberry gelatin
1 c. boiling water
1 (10 oz.) pkg. frozen strawberries
22 lg. marshmallows
1/2 c. milk
1 c. heavy cream, whipped (1/2 pt.)

Combine cracker crumbs (I place in plastic bag and roll with rolling pin), sugar, melted butter and cinnamon and mix well. Press into bottom of 13x9 pyrex dish, then chill thoroughly (at least 1 hour).

Combine gelatin with boiling water and mix until well dissolved then add package frozen strawberries and stir (chop larger strawberries with a knife); the gelatin will tart to set, then spread over crumb mixture and chill until set (at least 1/2 hour).

Combine marshmallows and milk in top of double boiler, cook over boiling water until smooth. Cool at room temperature, stirring occasionally (I place in pan of cool water for a few minutes).

Fold in whipped cream and spread over gelatin layer. Chill overnight. Top with large fresh strawberries before serving.