2 (10 oz.) pkgs. frozen raspberries (in syrup)
1 c. water
1/2 c. sugar
2 tsp. lemon extract
4 tbsp. cornstarch
1/4 c. cold water
1 c. milk
50 large marshmallows
2 c. heavy whipped cream
1 1/4 c. graham cracker crumbs
1/4 c. chopped walnuts
1/4 c. butter, melted

Heat raspberries with water, sugar and lemon flavoring. 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 cream and fold into marshmallow mixture. Mix graham cracker crumbs, nuts and butter and press firmly into bottom of 13x9 inch pan. Spread marshmallow cream mixture over crumbs. Spread raspberry mixture over top. Refrigerate until firm.