Instructions: Combine flour and sugar. Cut in butter; add nuts. Press into 9-inch spring pan

Bake 350 F. for 20 minutes. Cool.

Gradually add lemon juice to Kraft Marshmallow Creme, mixing until blended.

Stir in strawberries; fold in whipped cream. Pour over crumb crust.

Refrigerate for at least 2 hours. Take out and let stand a few minutes before serving.

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