Strawberry Fluff

Ingredients:

34 large Marshmallows or 4 cups small

1 1/4 cup Flour

1/2 cup Brown sugar

30 ounces frozen strawberries

1/4 teaspoon Salt

3/4 cup Water

1/2 cup butter

4 1/2 tablespoon Cornstarch

2 cups whipping cream

4 tablespoon sugar

1/2 teaspoon almond extract

1 cup milk

Directions:

Melt marshmallows with the milk in a double boiler, over hot water.
When melted, remove from heat and chill until completely cooled and thickened. Thaw the strawberries and drain syrup into separate container. Add water to the strawberry syrup. Mix cornstarch and sugar in a pan and stir in the berry syrup. Cook over medium heat, stirring constantly until mixture thickens and boils for 3 minutes.
Cool and then fold in the reserved berries.

Combine flour, brown sugar (firmly packed) and salt. Cut in oleo until particles are fine. Spread mixture over the bottom of a 13X9X2 pan. Bake at 400F for 10-12 minutes, stirring occasionally, until golden brown. Cool. Remove a 1/2 cup of the crumb mixture and reserve. Press the remainder of the crumbs into the bottom of the pan, forming a crust.

Beat the whipping cream and almond extract until thick and it stands in peaks. Fold cooled marshmallows into the whip cream mixture. Mix evenly. Turn 2/3 of the cream mixture into the crumb lined pan. Spread gently to cover the crumbs entirely. Spoon in berry filling over marshmallow layer. Add remaining marshmallow mixture over berry filling, then sprinkle with remaining crumbs.

Chill thoroughly.

Thanks to Monica Burns!