Heat 1 cup milk with 1 pound marshmallows until marshmallows are melted. Let cool.

Fold 1 quart raspberries, 1/2 cup nuts, and 1 pint whipped cream into the mixture.

CRUST:

Mix together 25 crushed graham crackers, 1/2 cup melted butter and 1/4 cup sugar. Pat into torte pan. Reserve 1/4 cup for top. Fill with marshmallow mixture. Chill over night.