1 pkg. vanilla wafers
1 stick melted butter (1/4 lb.)
1 pkg. marshmallows (32)
1 c. milk
1/2 pt. whipping cream (or 8 oz. Cool Whip)
1 lg. pkg. raspberry Jello
1 pkg. frozen raspberries

Crush vanilla wafers and add 1/4 pound melted butter - pat in 9 x 13 inch pan, save some for the topping. Melt marshmallows and milk, let cool. Whip cream and add to the cooled marshmallow mixture. Put half of this mixture over crumb crust. Dissolve Jello in 1 cup boiling water and add frozen raspberries. Cool this until it congeals. Put it on marshmallow base. Put remainder of marshmallow mix over raspberries. Sprinkle remaining crumbs on top. Refrigerate.