2 (10 oz.) pkgs. frozen red raspberry in syrup
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tbsp. cornstarch
1/4 c. water
50 lg. marshmallows
1 c. milk
2 c. heavy cream (whipped) or 2 pkgs. 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 9 x 13 inch pan. Press firmly into bottom of pan. Bake if you wish and cool. Spread raspberries on top. Refrigerate until firm.