1 1/4 cups graham crackers (crushed)
1/4 cup chopped nuts
1/4 cup butter
50 large size marshmallows
1 cup milk
2 cups whipped cream (1/2 pint container whipped)
2 (10 oz.) pkg. frozen raspberries, thawed
1/2 cup water
1 cup sugar
2 tbsp. lemon juice
4 tbsp. cornstarch
1/2 cup cold water

Mix graham crackers, nuts, and butter. press into 9 x 13 pan. Set aside.

Melt marshmallows and milk together. Cool to room temperature. Add the whipped cream. Pour onto the graham cracker crust. Refrigerate until solid (about 1 to 2 hours).

Combine raspberries, water, sugar, lemon juice and the cornstarch (mixed in the 1/2 cup cold water.) Heat until thick and clear. Cool. Pour over marshmallow layer.

Cut into squares. Refrigerate unused portions.