CRUST:

1 1/2 c. graham cracker crumbs (20 sq.)
3 tbsp. sugar
1/3 c. butter, melted

Combine and press into 9 inch pie pan. Chill.

FILLING:

24 lg. marshmallows
1/3 c. milk
2/3 c. whipping cream, whipped
Few drops red food coloring, optional
2 c. fresh raspberries, divided

Heat marshmallows and milk in a saucepan over low heat until smooth (I use microwave). Cool. Fold in whipped cream and food coloring. Spoon half into crust. Top with 1/2 the raspberries. Repeat layers. Chill until firm about 3 hours.