2 (10 oz.) pkgs. frozen raspberries in syrup
1 c. water
2 tsp. lemon juice
1/4 c. cold water
1/2 c. sugar
4 tbsp. cornstarch

Heat raspberries with water, sugar, and lemon juice. Dissolve cornstarch in cold water. Stir into raspberries and cool until thick and clear. Set aside to cool. Meanwhile, prepare the following: 1 c. milk

Melt together over boiling water. Cool thoroughly. Whip 2 cups heavy cream and fold into marshmallow mixture. Set aside.

CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. melted butter
1/4 c. chopped nuts

Mix together and pat firmly into a 9 x 13 inch pan. Spread marshmallows and whipped cream mixture over crumbs. Spread raspberry mixture on top. Sprinkle a few graham cracker crumbs on top. Refrigerate several hours.