9 inch graham cracker crust
30 marshmallows (Kraft works best)
1/2 c. milk
1 c. whipping cream, whipped
1 (10 oz.) pkg. frozen strawberries or raspberries, thawed and drained (reserve juice)

Melt marshmallows in milk in saucepan over low heat. Stir to keep from scorching. Cool. Fold in whipped cream, then berries and some of the juice. Pour into crust; chill until firm. Sprinkle top with additional graham cracker crumbs, if desired.