1 1/4 cups graham cracker crushed
1/2 cup nuts
1/4 cup butter, melted
50 large marshmallows
1 cup of milk
2 packages thawed raspberries
1/2 cup sugar
1 cup hot water
2 TB lemon juice
4 TB cornstarch dissolved in 1/4 cup water
2 cups stiffly beaten cream
Mix first three ingredients and spread over the bottom of an 11x13 pan. Dissolve the marshmallows in the milk over low heat and then cool. Add the raspberries and remaining ingredients to a saucepan and heat until thick. Cool. Add to cooled marshmallows to 2 cups of stiffly beaten cream and pour over graham cracker crust and chill. Pour raspberries over marshmallow mix and refrigerate.
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