2 (10 oz.) pkgs. frozen red raspberries
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tbsp. cornstarch
1/4 c. cold water
50 lg. marshmallows
1 c. milk
2 c. or 2 pkgs. Dream Whip
1 1/4 c. graham cracker crumbs
1/4 c. chopped nuts
1/4 c. melted butter

Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in 1/4 cup water; stir into raspberries and cook until thickened and clear. Cool. Melt marshmallows in milk over boiling water in double boiler. Cool. Whip Dream Whip and fold into marshmallow mixture. Mix cracker crumbs, nuts and butter in a 13"x9" pan. Press firmly into bottom of pan. Spread marshmallow cream mixture over crumbs. Spread raspberry mixture over top. Refrigerate until firm.