2 (10 oz.) pkgs. frozen red raspberries in syrup
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tbsp. cornstarch
1/4 c. cold water
50 regular marshmallows
1 c. milk
2 c. heavy cream or 2 env. dessert topping mix
1 1/4 c. graham cracker crumbs
1/4 c. chopped nuts
1/4 c. melted butter

Heat raspberries with 1 cup water, sugar and lemon juice.

Dissolve cornstarch in 1/4 cup cold water; stir into raspberries and cook until thickened and clear. Cool.

Melt marshmallows in milk over boiling water; cool thoroughly.

Whip heavy cream or dessert topping mix and fold into marshmallow mixture.

Mix graham cracker crumbs, nuts and butter in a 13"x9"x2" pan. Press firmly into bottom of pan.

Spread marshmallow creme mixture over crumbs. Spread raspberry mixture over top. Refrigerate until firm. Makes 15 to 18 servings.