1 lb. bag marshmallows
1 c. milk
3 (8 oz.) pkgs. cream cheese
1 lg. (10 oz.) Cool Whip
1 lg. (16 oz.) can crushed pineapple, drained
1 lg. box frozen strawberries, drained

CRUST:

2 c. graham cracker crumbs
1 stick butter
1 tbsp. sugar

Make crust. Press into bottom of 13"x9"x2" pan. In large pan, combine milk and marshmallows. Cook on low, stirring constantly until marshmallows are melted. Mix cream cheese until smooth. Add to marshmallow mixture. Fold in Cool Whip and crushed pineapple. Top with strawberries. Refrigerate 4 hours or overnight.