1 1/4 c. graham cracker crumbs
1/4 c. chopped nuts
1/4 c. melted butter
2 (10 oz.) pkg. frozen raspberries
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tbsp. cornstarch
1/4 c. cold water
50 lg. marshmellows
1 c. milk
2 c. whipping cream

Mix graham cracker crumbs, nuts and butter. Pat and press into 9 x 13 pan. Set aside. Heat raspberries, water, sugar and lemon juice. Dissolve cornstarch in cold water. Stir into raspberry mixture and cook until thick and clear. Set aside to cool. Melt marshmellows in milk in sauce pan over low heat, stirring frequently so they won't stick and burn. Cool thoroughly. Whip cream, fold into marshmallow mixture; pour over crust. Spread cooled raspberry mixture over marshmallow mixture. Refrigerate at least 6 hours. When serving, top with a dab of whipping cream on each piece, if desired.