Preheat the oven to 350f and grease a 9” square baking tin.
Mix together the graham cracker crumbs, sugar and melted butter then press into the grease baking tin.
Place in the oven for ten minutes until golden.
Make up the jelly as per the packet instructions then add in the sliced strawberries and place in the fridge to set a little.
Place the marshmallows and milk into a saucepan and stir over a low heat until melted and smooth then set aside to cool for around 15 minutes.
Once cooled, fold in the cool whip or whipped cream followed by the gelatine mixture.
Pour over the cooled biscuit base and smooth the top.
Place in the fridge to set overnight.
Once set, remove from the tin.
Using cooking cutters or shaped moulds, cut out shapes in the mousse and place onto individual plates. I used heart and circle moulds.
Decorate the plates with icing and sprinkles and top the mousse with freshly sliced strawberries