Evenly arrange 9 graham crackers squares in a 9 by 9 inch cake pan. In a medium saucepan, combine dry milk powder, 1/2 cup water and marshmallows. Cook over medium-low heat until marshmallows are melted, stirring constantly. DO NOT BOIL. Place saucepan on a wire rack and allow to cool. Meanwhile, in a large saucepan, combine dry pudding mix, dry gelatin, remaining 1 1/2 cups water and strawberries. Cook over medium heat until mixture thickens and starts to boil. Stirring constantly and being careful not to crush berries. Place saucepan on a wire rack and let set for 20 minutes, stirring occasionally. Fold Cool Whip Free into cooled marshmallow mixture. Evenly spoon mixture over "crust". Spoon cooled strawberry mixture over marshmallow mixture. Crush remaining 3 graham cracker squares and evenly sprinkle crumbs over top. Refrigerate for at least 1 hour. Cut into 8 servings.
HINT: A self seal sandwich bag works great for crushing graham crackers.
Serves 8 - Each serving equals:
HE: 1/2 Br, 1/2 Fr, 1/4 SM, 1/2 SL, 10 OC
129 Calories, 1 gm Fa, 3 gm Pr, 27 gm Ca, 87 mg So, 136 mg Cl, 2 gm Fi
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