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

Heat raspberries with water, sugar and lemon extract. 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 cream or dessert topping and fold into marshmallow mixture. Mix graham cracker crumbs, nuts, butter and press into bottom of 9"x13"x2" pan. Spread marshmallow cream mixture over crumbs. Spread raspberry mixture over top. Refrigerate until firm. Serves 15 to 18.