1 sm. pkg. Hydrox (Oreo) cookies
2/3 c. melted butter
25 lg. marshmallows
2/3 c. milk
1 pt. whipping cream
2 tbsp. powdered sugar
2 boxes frozen raspberries
2 sm. boxes raspberry Jello

Crush cookies, add melted butter. Press into 9 x 13 inch pan (save some for top). Melt marshmallows in milk; cool it. Add to 3/4 of whipping cream. Pour over crumbs. Mix Jello with 2 cups boiling water; add raspberries. Chill until jam-like. Spread over cream mixture. Add another layer of cream. Sprinkle with crumbs. Refrigerate 3 hours.