Angelic Raspberry Dessert

1 1/2 cups graham cracker crumbs

2 tablespoons sugar

1/4 cup butter, melted

1/2 pound marshmallows

1 cup milk

1/4 teaspoon almond extract

2 cups cream

10 ounces frozen raspberries

1/2 cup water

4 1/2 tablespoons sugar

1 teaspoon lemon juice

2 tablespoons cornstarch

In a bowl, combine 1-1/2 cups graham cracker crumbs, 2 tablespoon sugar, and 1/4 cup melted butter. Press against the bottom and up the sides of an 8-inch springform pan.

Bake at 375 degrees for 8 minutes; cool.

Meanwhile, in a saucepan over medium heat, combine 1/2 pound marshmallows, 1 cup milk, and 1/4 teaspoon almond extract and heat until marshmallows have melted; stirring frequently. Chill until the mixture begins to set.

Whip 2 cups cream until stiff and fold into the marshmallow mixture. Pour into the crumb crust and chill until firm.

Allow 10-ozs. frozen raspberries to defrost partially and drain, reserving the juice.

In a saucepan over medium heat, combine raspberry juice with 1/2 cup water, 4-1/2 tablespoon sugar, 1 teaspoon lemon juice, and 2 tablespoon cornstarch.

Stir until mixture becomes clear and thick.

Add the raspberries to the glaze and spoon over the cream filling.

Serving Size: 8