2 (10 oz.) pkgs. frozen raspberries
1 c. water
1/2 c. sugar
2 tbsp. lemon juice
4 tbsp. cornstarch
1/4 c. cold water

CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. butter

Heat together raspberries, water, sugar and lemon juice. Stir in mixture of cornstarch and cold water. Cook until thick and clear. Cool. In double boiler melt 50 large marshmallows in 1 cup milk. Cool. Whip 2 cups whipping cream and fold into marshmallow mixture (or you could use 1 large tub of Cool Whip!). Mix crust ingredients and pat into 9"x13" pan. Add marshmallow creme mixture on top of crust, then raspberry mixture. Refrigerate overnight.