2 packages frozen red raspberries (10 oz each)
1 cup water
1/2 cup sugar
2 teaspoons lemon juice
4 tablespoons cornstarch
1/4 cup cold water
50 large marshmallows
1 cup milk
2 cups heavy cream
1 1/4 cups graham cracker crumbs
1/4 cup chopped nuts
1/4 cup melted butter
Combine berries, 1 c. water, sugar and lemon juice; heat slowly in
saucepan. Dissolve cornstarch in 1/4 c. cold water, then stir into
berry mixture and cook until thick and clear. Cool.
Melt marshmallows and milk in saucepan over boiling water, then
cool. Whip cream and then fold into marshmallow mixture.
Combine graham crackers, nuts and butter in 9x13 inch pan. Press
into bottom. Spread marshmallow cream mixture over crumbs.
Spread raspberry mixture over top. Chill until firm.