Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 10 oz. pkg. miniature marshmallows
- 2 (10 oz.) pkgs. frozen strawberries, thawed
- 3 oz. pkg. strawberry Jell-O
- 1-1/4 cups flour
- 1/3 cup brown sugar
- 1/2 cup butter, melted
- 1/2 cup chopped walnuts
- 1 pint heavy cream
- 8 oz. pkg. buttermints, crushed
Preparation:
Next day, preheat oven to 350 degrees F. In medium bowl combine flour, brown sugar, butter, and nuts until crumbly. Place in 9x13" baking dish. Bake at 350 degrees F. for 15-20 minutes until crumbs is very light brown, stirring once during baking time (watch carefully after 12 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. Beat cream until stiff peaks form and fold into marshmallow mixture along with crushed buttermints. Pour and spread evenly over crumbs in pan. Top with remaining crumb mixture. Freeze until solid, 3-4 hours. Serves 12


