Raspberry Marshmallow Delight

• 1-1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 50 large marshmallows
• 1 cup milk
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 packages (10 ounces each) frozen sweetened raspberries
• 1-1/4 cups water, divided
• 1/2 cup sugar
• 2 teaspoons lemon juice
• 6 tablespoons cornstarch
• Whipped cream and fresh raspberries, optional

1. Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350u0b0 for 10 minutes. Cool.
2. In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust.
3. In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer.
4. Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.

graham cracker crumbs, butter, marshmallows, milk, frozen whipped topping, raspberries, water, sugar, lemon juice, cornstarch, cream

Taken from www.tasteofhome.com/recipes/raspberry-marshmallow-delight/ (may not work)