Step 1

In a bowl, mix melted butter and vanilla wafer cookie crumbs until combined. Press crust into a 9” or 10” pie plate (I used a deep dish 9” pie plate). Set aside.

Step 2

With a standing mixer or hand mixer, whisk heavy whipping cream until it begins to thicken. Add in powdered sugar and vanilla extract, and continue whisking until stiff peaks form (until it’s at the consistency of whipped cream). Set aside.

Step 3

In a bowl, mix cream cheese and marshmallow fluff together. Gently fold half of the whipped cream into the cream cheese filling, folding until everything is combined. (Save the remaining whipped cream for the topping).

Step 4

Add in the mini marshmallows, and mix until combined. (Use 1/2 cup if you want a little less marshmallow flavor; use 2/3 cup if you want more marshmallow flavor/texture).

Step 5

Place the sliced strawberries on top of the crust in an even layer.

Step 6

Spread the cream cheese marshmallow filling over the strawberries, smoothing into an even layer.

Step 7

Top with remaining whipped cream and smooth into an even layer.

Step 8

Refrigerate for at least 3-4 hours before serving.

Step 9

Top with sliced strawberries, if desired.

Step 10

Enjoy!