Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 12 servings
- 1 (16 oz.) pkg. frozen strawberries, thawed
- 10 oz. pkg. miniature marshmallows
- 3 oz. pkg. strawberry Jell-O
- 2 Tbsp. heavy cream
- 5.5 oz. pkg. buttermints, crushed in food processor
- 1-1/2 cups flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 pint heavy cream
- 2 Tbsp. powdered sugar
- 1 tsp. vanilla
On the first day, in medium bowl mash strawberries until in small pieces. Add marshmallows, Jell-O, 2 tablespoons heavy cream, and crushed mints; mix well. Cover and refrigerate overnight.
Next day, preheat oven to 350 degrees F. In medium bowl combine flour, brown sugar, and butter until crumbly. Place in 9x13" baking dish. Bake at 350 degrees F. for 15-20 minutes until crumbs are very light brown, stirring twice during baking time (watch carefully after 10 minutes; this mixture can burn easily). Cool completely. Reserve 1/2 cup crumbs; spread remaining crumbs evenly in pan.
Remove marshmallow mixture from refrigerator and stir well. In large bowl, beat cream with powdered sugar and vanilla until stiff peaks form. Fold marshmallow mixture into the whipped cream. Spoon and spread evenly over crumbs in pan. Top with reserved crumb mixture. Freeze until solid, 3-4 hours. Cut into squares to serve.
To make this a no-bake dessert, substitute 24 crushed vanilla cream sandwich cookies for the crumbly mixture and use for the base and topping.