2 pkg. (10 oz.) frozen raspberries in syrup
1 c. water
2 tsp. lemon juice
1/2 c. cold water
1 c. milk
50 lg. marshmallows
2 c. whipping cream
1/2 c. sugar
4 tbsp. cornstarch
1 1/4 c. graham cracker crumbs
1 1/4 c. chopped nuts
1/4 c. melted butter

Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in 1/2 cup cold water. Stir in raspberries and cook until thickened and clear. Cool. Melt marshmallows in milk over boiling water. Cool thoroughly. Whip cream and fold into marshmallow mixture.

Mix graham cracker crumbs, nuts and melted butter. Press firmly into bottom of 9 x 13 inch pan. Spread marshmallow mixture over crumbs. Spread raspberry mixture over top. Refrigerate until firm. Serves 15-18.