2 (10 oz.) pkg. frozen raspberries
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tbsp. cornstarch
1/4 c. cold water
50 marshmallows
1 c. milk
2 pkg. dessert topping
1 1/2 c. graham cracker crumbs
1/4 c. butter, melted

Heat raspberries with 1 cup water, sugar and lemon juice. Dissolve cornstarch in 1/4 cup water. Stir into raspberry mixture. Cook until thick and clear. Cool.

Melt marshmallows and milk over boiling water. Cool. Add whipped dessert topping. Put crumbs mixed with butter in bottom of 9 x 13 inch pan. Spread marshmallow mixture over crumbs. Spread raspberry mixture on top. Chill.