1 c. milk
1 lb. marshmallows
1 qt. raspberries
1/2 c. nuts
1 pt. whipped cream
25 crushed graham crackers
1/2 c. melted butter
1/4 c. sugar

Heat milk with marshmallows until they melt. Let cool. Crust: mix together graham crackers, butter and sugar. Pat into 9 x 13 pan, reserving 1/4 cup crumbs for top. Fold raspberries, nuts and whipped cream into milk marshmallow mixture. Sprinkle with reserved crumbs and chill overnight.