GRAHAM CRACKER CRUST:

1 1/4 c. crumbs
3 tbsp. sugar or less
1/3 c. butter
1/4 c. nuts, chopped

FILLING:

50 lg. marshmallows
1 c. milk
2 c. whipping cream, whipped
2 (10 oz.) pkgs. frozen raspberries
1 c. water
1/2 c. sugar
2 tsp. lemon juice
1/4 c. cornstarch
1/4 c. cold water
Whipped cream for garnish

1. Mix crust ingredients together and put in a 9 x 13 inch pan.

2. Melt marshmallows in milk. Cool thoroughly and fold into the whipped cream. Spread over crust and chill.

3. For topping combine raspberries and juice plus 1 cup water, sugar and lemon juice in pan, heat to boiling. Dissolve the cornstarch in 1/4 cup cold water and stir slowly into mixture. Cook until thick and clear, stirring constantly. Cool and spread over marshmallow mixture. Refrigerate overnight. Garnish with dab of whipped cream. Serves 12.