Mix crumbs and 6 tablespoons sugar in a bowl.
Blend in butter with a fork or pastry blender.
Reserve 3/4 cup crumb mixture for topping.
Using back of spoon, press crumb mixture firmly into an even layer on bottom and sides of a 9-inch springform pan.
Sprinkle 2 tablespoons sugar over strawberries in a bowl; set aside, stirring occasionally, until sugar is dissolved.
Combine evaporated milk and marshmallows in the top of a double boiler.
Heat over boiling water, stirring occasionally, until marshmallows are just melted.
Remove from water and cool completely.
Blend strawberries, drained pineapple, dates, walnuts, lemonade concentrate, and crystallized ginger into cooled marshmallow mixture.
Turn into crumb-lined pan.
Sprinkle reserved crumb mixture evenly over top.
Freeze just until firm