CRUST:

2 c. graham cracker crumbs
1/4 c. butter, melted
1/4 c. sugar

In medium bowl, combine crumbs, butter, and sugar. Press into a 9 x 13 pan. Chill.

FILLING:

1/2 c. milk
1 (7 oz.) jar marshmallow creme
1 (12 oz.) container Cool Whip
1 qt. strawberries, sliced

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

Place Cool Whip in large bowl; fold in berries and marshmallow mixture. Pour over crust. Refrigerate overnight.