2 c. crushed graham crackers (reserve a few)
1/2 c. melted butter
1/4 c. sugar
1 pkg. raspberry Jello
1 1/2 c. boiling water
1 pkg. frozen raspberries
1 c. milk
1 lb. pkg. marshmallows
1 (8 oz.) container Cool Whip

Combine cracker crumbs, butter and sugar. Press in 9x13 inch pan. Bake 8 minutes and cool. Mix Jello, water and berries. Refrigerate until thick but not set.

Combine milk and marshmallows. Cook over low heat until marshmallows are melted. Cool, and add Cool Whip. Put half of white mixture on crust. Then put on all of red mixture and top with remaining white mixture. Sprinkle reserved graham cracker crumbs on top.