1 c. flour
1/2 c. butter
1/4 c. brown sugar
3/4 c. chopped nuts
36 lg. marshmallows
1 c. milk
1 c. heavy cream, whipped
2 (3 oz.) pkgs. raspberry gelatin
2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries

Combine flour, butter, brown sugar, and nuts. Press into a 9 x 13 inch pan. Bake in a 350 degree oven for 15 to 20 minutes. Melt marshmallows in milk; cool. Fold in whipped cream and spread on crumb crust. Combine boiling water and gelatin, stirring to dissolve completely. Chill until slightly thickened; add raspberries. Spread raspberry gelatin over top. Refrigerate overnight and cut in squares to serves. Serves 10 to 12.