2 (10 oz.) pkg. frozen raspberries
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tbsp. cornstarch
50 marshmallows
2 pkg. Dream Whip
1 1/4 c. graham cracker crumbs
1/4 c. melted butter
1/4 c. chopped nuts
3/4 c. milk

Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in 1/4 cup cold water. Stir into raspberries. Cook until thick and clear. Cool. Melt marshmallows in milk over double boiler. Cool.

Mix topping according to directions. Fold into marshmallow mixture. Mix crackers with nuts and butter. Press firmly into 9x13 inch pan. Spread marshmallow mixture over crust. Top with raspberry mixture. Cover. Chill until firm.

NOTE: 16 oz. Cool Whip can be used in place of Dream Whip.