1/3 c. butter
1 1/2 c. crushed vanilla wafers (45)
1 (3 oz.) pkg. strawberry gelatin
3/4 c. boiling water
1 (14 oz.) Eagle brand
1 (10 oz.) pkg. frozen, thawed strawberries, in syrup
4 c. miniature marshmallows
1 c. (1/2 pt.) whipped cream

In small saucepan, melt butter, stir in crumbs. Pat firmly on bottom of 11 x 7 inch baking dish. Chill. In large bowl, dissolve gelatin in boiling water, stir in Eagle brand and undrained strawberries. Fold in marshmallows and whipped cream. Pour in pan. Chill until set.

Can be topped with Cool Whip.