16 servings

Ingredients

 2 10 oz boxes frozen raspberries

 1 cup water

 ½ cup sugar

 2 teaspoons lemon juice

 4 tablespoons cornstarch

 ¼ cup cold water

 50 marshmallows

 1 cup milk

 2 cups whipping cream

 1 ¼ cups graham cracker crumbs

 ¼ cup melted butter

 ¼ cup chopped nuts

Method

1. Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in 1/4 cup cold water. Stir into raspberries. Cook until thickened and clear. Cool.

2. Melt together marshmallows and milk in double boiler. Cool thoroughly.

3. Whip cream and fold into marshmallow mixture.

4. Mix graham crumbs with melter butter and chopped nuts. Press into 13×9″ pan.

5. Spread marshmallow cream mixture over crumbs.

6. Spread raspberry mixture over top.

7. Refrigerate until firm.