MARSHMALLOW MIXTURE:

1 c. milk
1 lb. marshmallows
1 qt. raspberries
1/2 c. nuts (black walnuts)
1 pt. whipped cream

Heat milk and marshmallows until melted. Cool. Fold in remaining ingredients.

CRUST:

25 crushed graham crackers
1/4 c. sugar
1/2 c. melted butter

Mix above ingredients. Pat into torte pan. Reserve 1/4 cup for top. Fill with marshmallow mixture. Chill overnight.