Raspberry Dessert

• 2 (10 oz.) pkg. frozen red raspberries in syrup
• 1 c. water
• 1/2 c. sugar
• 2 tsp. lemon juice
• 4 tsp. cornstarch
• 1/4 c. cold water
• 1 c. milk
• 50 large marshmallows
• 2 c. heavy cream, whipped
• 1 1/4 c. graham cracker crumbs
• 1/4 c. chopped nuts
• 1/4 c. melted butter

1. Heat raspberries with water, sugar and lemon juice.
2. Dissolve cornstarch in cold water; stir in raspberries and cook until thickened and clear.
3. Cool.
4. Melt marshmallows in milk over boiling water; cool thoroughly.
5. Whip heavy cream and fold into marshmallows.
6. Mix graham cracker crumbs, nuts and butter in a 13 x 9 x 2 5/8-inch pan.
7. Press firmly into bottom of pan.
8. Spread marshmallow cream mixture over crumbs.
9. Spread raspberry mixture over top.
10. Refrigerate until firm.
11. Serves 12 to 15.

frozen red raspberries, water, sugar, lemon juice, cornstarch, cold water, milk, marshmallows, heavy cream, graham cracker crumbs, nuts, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=762713 (may not work)