1 1/2 c. graham cracker crumbs
1/2 c. chopped nuts
1/4 c. butter, melted
1 lb. pkg. marshmallows
1 c. milk
1 pt. whipped cream, whipped
2 (10 oz.) pkgs. frozen raspberries, thawed
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tbsp. cornstarch
1/4 c. water

To make crust, mix first three ingredients; pat into 9"x13" oblong pan. Melt marshmallows in milk over low heat, stirring constantly. Cool. Fold whipped cream into marshmallow mixture; pour over crust and refrigerate to set, about 30 minutes. Heat raspberries, water, sugar and lemon juice. Dissolve the cornstarch in water and add to raspberry mixture. Cook, stirring constantly until clear. Cool. Spread over marshmallow mixture. Refrigerate several hours before serving. Serves 12 to 15.