2 (10 oz.) pkgs. frozen red raspberries
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tbsp. cornstarch
1/4 c. cold water
50 lg. marshmallows
2 c. heavy cream, whipped or 2 pkgs. dessert topping mix
1 c. milk
1 1/4 c. graham cracker crumbs
1/4 c. chopped nuts
1/4 c. butter, melted

Heat first 4 ingredients. Dissolve cornstarch in cold water; stir into berries and cook until thickened and clear. Cool. Melt marshmallows in milk over boiling water; cool thoroughly. Whip cream or dessert mix and fold into marshmallow mixture.

Mix crumbs, nuts, and butter in 13 x 9 x 2 inch pan, pressing firmly into bottom. Spread marshmallow cream mixture over crumbs and raspberry mixture over top. Refrigerate until firm. 15-18 servings.