Line a 9-inch square dish with foil. Set aside.

In a food processor, pulse cookies until fine crumbs. Add melted butter and stir until combined. Press into bottom of prepared dish.

In a large mixing bowl, add white chocolate chips and marshmallow cream. Set aside.

In a large saucepan, combine sugar, butter, salt and cream. Heat over medium high heat, stirring constantly, until mixture begins to boil. Continue boiling for 4-5 minutes (at a rolling boil). Remove from heat and pour over chocolate chips and marshmallow cream.

Using an electric mixer, beat mixture until white chocolate chips are melted and fudge is creamy (about 1-2 minutes). Add strawberry preserves and stir gently until swirled in. Pour over crust. Refrigerate fudge for 4 hours. Cut and serve!