16 graham crackers, 1 1/3 c.
1/4 c. melted butter
1/2 lb. or 32 marshmallows
1/2 c. milk
1/2 pt. whipped cream
1 (10 oz.) pkg. frozen raspberries
Dash of salt
1 tsp. lemon juice
1/4 c. sugar
2 tbsp. cornstarch

Combine crackers and butter; pat 3/4 of the mixture in an 8 or 9 inch square pan. Melt marshmallows in milk; let cool. Add whipped cream. Put 1/2 mixture on the graham cracker crumbs.

Cook raspberries, salt, lemon juice, sugar, and cornstarch until thick; let cool. Spread on cream mixture and top with rest of cream mixture; top with crumbs.