2 (10 oz.) pkg. frozen red raspberries
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tbsp. cornstarch
1/4 c. cold water
1/4 c. melted butter
50 lg. marshmallows
1 c. milk
2 pkg. dessert topping, whipped
1 1/4 c. graham cracker crumbs
1/4 c. nuts, chopped

Heat raspberries with water, sugar, and lemon juice. Dissolve cornstarch in 1/4 cup cold water. Stir in raspberries. Cook until thick and clear and cool. Melt marshmallows in milk over boiling water; cool. Fold whipped topping into cooled marshmallow mixture. Mix crumbs, nuts, and butter. Press firmly in 9 x 13 pan. Pour marshmallow mixture over top of crumbs, then raspberry mixture on top of marshmallow mixture. Chill until ready to serve.