Ingredients
Method
Preparation
- Place the sliced strawberries in a large mixing bowl. Sprinkle the optional tablespoon of sugar over them and let sit for about 5 minutes so they release a little juice.
- Add the mini marshmallows. Gently fold them into the strawberries with a rubber spatula so they don’t crush.
- Fold in the whipped topping until the mixture is uniform and fluffy. Use light strokes to keep it airy.
- Sprinkle in the crushed graham crackers and the chopped nuts, if using. Stir just enough to distribute the crumbs without turning them to mush.
- Serve immediately for the freshest crunch, or chill for 15 to 30 minutes if you prefer it colder and slightly set.
Nutrition
Notes
Use frozen whipped topping that’s fully thawed or make your own stabilized whipped cream. For nut-free versions, omit the nuts and add extra graham crumbs or toasted coconut. For more texture, swap half the marshmallows for mini meringues. Store leftovers in an airtight container in the refrigerator and consume within 24 to 48 hours.