2 (10 oz.) frozen raspberries
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tbsp. cornstarch
1/4 c. cold water
50 lg. marshmallows
1 c. milk
2 c. heavy whipped cream or Cool Whip
1 1/4 c. graham cracker crumbs
1/4 c. fine nutmeats
1/4 c. melted butter

Heat raspberries with 1 cup water, sugar and lemon juice. Dissolve cornstarch in 1/4 cup water, stir into raspberries and cook until thickened and clear, then cool.

Melt marshmallows in milk over boiling water and cool thoroughly. Whip cream and fold into marshmallow mixture.

Mix graham cracker crumbs, nuts and butter. Press firmly in bottom of 13x9 inch pan.