A light and fluffy dessert perfect for summer.
In a food processor, crush graham crackers into crumbs. Add butter and press into a 9x13 baking dish.
In a large saucepan, add marshmallows and milk. Cook on medium heat until melted evenly together. Cool mixture.
Once the mixture is cooled, whisk in vanilla. Fold in strawberries and whipped topping.
Spread topping over crust. Refrigerate 2-3 hours, or until topping is set. Cut into slices and serve cold. Store leftovers in the fridge.