2 c. graham cracker crumbs
1/2 c. melted butter
1/2 c. brown sugar
1 pt. cream, whipped and sweetened
10 oz. miniature marshmallow
2 (10 oz.) pkg. frozen raspberries
1 (4 3/4 oz.) pkg. raspberry junker

Mix crumbs, melted butter and brown sugar together. Press in 9 x 13 pan and cool.

Mix whipped cream and marshmallows; spread over cooled crust.

Thaw raspberries. Drain off and reserve juice. Add water to juice to make 2 cup liquid. Stir into junket and boil 1 minute. Stir in drained berries. Cool and spread over dessert. Refrigerate about 2 hours before using. Can be refrigerated 2-3 days if necessary.