2 (10 oz.) pkg. frozen raspberries
1 c. water
1/2 c. sugar
2 tbsp. lemon juice
Graham cracker crust
4 tbsp. cornstarch
1/4 c. water
50 lg. marshmallows
1 c. milk
2 pkg. Dream Whip (or 1 container Cool Whip)

Mix and heat first 4 ingredients. Add cornstarch and water and cook until thick. Cool. Heat marshmallows and milk until melted. Cool. Fold whipped topping into cooled marshmallow mixture. Pour on top of pie crust in 9x13 inch pan. Top with raspberry mixture. Cool to set.