1 1/4 c. sifted flour
2 (10 oz.) pkgs. frozen red raspberries, thawed
1/4 tsp. salt
1 c. butter
3 tbsp. cornstarch
1 c. sugar
1/4 c. sugar
45 lg. marshmallows
1 c. milk
1 c. heavy cream, whipped

Combine flour, 1/4 cup sugar and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Press mixture into 13x9 inch pan.

Bake in a 350 degree oven 15 to 18 minutes or until lightly browned. Cool in pan on rack.

Combine cornstarch and 1 cup sugar in a saucepan. Add raspberries and cook, stirring constantly, until mixture comes to a boil and is clear. Cool slightly. Pour over crust. Chill.

Place marshmallows and milk in saucepan. Cook over low heat, stirring frequently, until marshmallows are melted. Cool. Fold whipped cream into marshmallow mixture. Spread evenly over chilled raspberry filling. Chill thoroughly. Cut in squares. Makes 12 servings.