Raspberry Dessert

• 2 (10 oz.) pkg. frozen raspberries in syrup
• 1 c. water
• 1/2 c. sugar
• 2 tsp. lemon juice
• 4 Tbsp. cornstarch
• 1/4 c. cold water
• 50 regular marshmallows
• 1 c. milk
• 2 c. heavy cream or 2 envelopes dessert topping mix
• 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 water; stir into raspberries and cook until thickened and clear.
3. Cool.
4. Melt marshmallows in milk over boiling water; cool thoroughly.
5. Whip heavy cream or dessert topping mix; fold into marshmallow mixture.
6. Mix graham cracker crumbs, nuts and butter in a 13 x 9 x 2-inch pan.
7. Press firmly into bottom of pan.
8. Spread marshmallows-cream mixture over crumbs.
9. Spread raspberry mixture over top.
10. Refrigerate until firm.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045710 (may not work)