24 marshmallows
1 tbsp. milk
1 qt. raspberries
1 sm. carton whipped cream

GRAHAM CRACKER CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. butter, melted

Melt marshmallows and milk in double boiler. Cool slightly. Add raspberries and whipped cream. Put over crust and refrigerate. Makes a 9 x 9 inch pan.