Red Raspberry Dessert

• 1-1/4 cups graham cracker crumbs
• 1/4 cup finely chopped walnuts
• 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, thawed
• 1-1/4 cups water, divided
• 1/2 cup sugar
• 2 teaspoons lemon juice
• 6 tablespoons cornstarch

1. In a bowl, combine the crumbs, walnuts and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350u0b0 for 10 minutes. Cool.
2. In a large saucepan over medium heat, melt marshmallows with milk, stirring often. Cool to room temperature. Fold in whipped topping; spread over crust.
3. In a saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir into raspberry mixture. Bring to a boil; cook and stir for 2 minutes. Cool to room temperature. Spread over marshmallow layer. Chill until firm, about 4 hours.

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

Taken from www.tasteofhome.com/recipes/red-raspberry-dessert/ (may not work)