2 (10 oz.) pkg. 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. whipping cream
1 1/2 c. crumbs
1/2 c. chopped nuts
1/4 c. melted butter

Heat raspberries, water, sugar, and lemon juice. Dissolve cornstarch in the cold water and stir into raspberries. Cook until thick and clear. Cool. Melt marshmallows in milk over boiling water. Cool thoroughly. Whip cream and fold into marshmallows. Mix the crumbs, nuts, and butter and press into bottom of 9 x 13 pan. Spread marshmallow mixture over the crumbs, and top with raspberry mixture. Refrigerate overnight.