Rice Krispie Tarts
 

2 tbsp butter or margarine
20 large marshmallows
2 1/2 cups rice krispies

FILLING:
2 cups whipped cream
1 cup frozen strawberries, thawed and drained

 
Melt butter or margarine over heat; add marshmallows. Cook while continually stirring until smooth. Remove from heat. Add rice krispies and mix.
Butter 12 muffin tins.
Use about 1 heaping tablespoon of mixture per muffin cup. Press into cups to form shells.
For the filling combine the whipped cream and the strawberries. Remove shells from the muffin pans and fill with the combined whipped cream and strawberries.