Raspberry Delight

• 1 2/3 c. graham cracker crumbs
• 1/4 c. chopped nuts
• 1/4 c. melted butter
• 50 large marshmallows
• 1 c. milk
• 1 c. whipping cream, whipped or 2 c. Cool Whip
• 2 (10 oz.) pkg. frozen or fresh raspberries
• 1/2 c. sugar
• 2 tsp. lemon juice
• 1 Tbsp. cornstarch
• 1/4 c. water

1. Combine crumbs, nuts and butter.
2. Pat in 8 x 10-inch pan. Place marshmallows and milk in double boiler over hot water.
3. Stir until melted.
4. Cool.
5. Fold whipped cream into marshmallows.
6. Pour over crust.
7. Cook raspberries, sugar, lemon juice and cornstarch with 1/4 cup water until clear; cool.
8. Pour over marshmallow mixture.
9. Best if made several hours before serving.
10. Garnish with more whipped cream, if desired.

graham cracker crumbs, nuts, butter, marshmallows, milk, whipping cream, fresh raspberries, sugar, lemon juice, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846293 (may not work)