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In a bowl, combine cracker crumbs, sugar and butter. Press into a Pam-sprayed
9-inch square baking dish. Bake at 350 degrees for 10 minutes or until golden brown. Cool on a wire rack. Combine strawberries and sugar in a small bowl; let stand for 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berries and juice mixture into gelatin. Refrigerate until partially set. Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature, about 15 minutes.
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