CRUST:

1 c. flour
2/3 c. butter
1/4 c. brown sugar
3/4 c. chopped nuts

Mix as for pie crust. Pat into a 9"x13" pan. Bake 15 minutes in a 350 degree oven. Cool thoroughly.

2ND LAYER:

Melt 24 large marshmallows in 2/3 cup milk in double boiler. Cool and fold in 1 cup cream, whipped stiff.

3RD LAYER:

Dissolve 2 (3 oz.) packages strawberry Jello in 2 cups boiling water. Add 3 cups fresh or frozen strawberries. Let stand until slightly thickened and spread on second layer. Refrigerate at least 3 hours. May be made the day before. Watch crust as it burns easily.