CRUST:

1 1/4 c. graham cracker crusts
1/4 c. chopped walnuts
1/4 c. butter, melted

FILLING:

1 c. milk
50 marshmallows
2 c. whipping cream

TOP LAYER:

2 (10 oz.) pkg. frozen raspberries
1 c. water
4 tbsp. cornstarch
1/2 c. sugar
2 tsp. lemon juice

Mix all crust ingredients together and press into bottom of 9x13 inch pan. Set aside. Dissolve marshmallows in milk, stirring constantly with wooden spoon. Let cool.

In saucepan, mix raspberries, water, sugar, and lemon juice. Dissolve cornstarch in 1/4 cup water, then stir into raspberries. Cook until thick and clear. Set aside to cool.

Whip cream and fold into cooled marshmallow mixture. Pour into graham cracker crust. Let set in refrigerator until raspberry mixture is cool. Carefully pour raspberries over marshmallow layer. Chill for several hours.