CRUST:

1 1/4 c. flour
1/4 c. sugar
1/4 tsp. salt
1 c. butter

FILLING:

3 tbsp. cornstarch
1 c. sugar
2 (10 oz.) pkgs. frozen red raspberries in syrup, thawed

TOPPING:

45 lg. marshmallows
1 c. milk
1 c. heavy cream, whipped

CRUST: Combine flour, sugar and salt in bowl. Cut in chilled butter until mixture resembles coarse crumbs. Pat in bottom of 13"x9"x2" pan. Bake in moderate oven, 350 degrees, until lightly browned, 15 to 18 minutes. Cool.

FILLING: Combine cornstarch and sugar in saucepan. Add the raspberries and cook, stirring constantly until mixture comes to a boil and is clear. Cool slightly, pour over crust. Chill.

TOPPING: Place marshmallows and milk in saucepan. Cook over low heat, stirring frequently, until the marshmallows melt. Cool. Fold whipped cream into marshmallow mixture. Spread over chilled raspberry filling. Chill.