2 (10 oz.) pkgs. frozen red raspberries
1 c. water
2 tsp. lemon juice
1/4 c. cold water
1 c. milk
Graham cracker crust in 9"x13" pan
1/2 c. sugar
4 tbsp. cornstarch
50 lg. marshmallows
2 pkgs. Dream Whip (dry)

Heat raspberries with 1 cup water, sugar and lemon juice. Dissolve cornstarch with 1/4 cup water; stir into raspberry mixture and cook until clear; set aside to cool. Melt marshmallows with 1 cup milk in double boiler; cool thoroughly; fold dry Dream Whip into marshmallows and pour over crust. Spread raspberry mixture on top. Store in refrigerator until firm.