2 (10 ounce) packages frozen red raspberries
1 cup water
2 teaspoons lemon juice
1/4 cup cold water
1 cup milk
1/4 cup chopped nuts
1 1/4 cups graham cracker crumbs
1/4 cup melted butter
1/2 cup granulated sugar
4 tablespoons cornstarch
50 large marshmallows
2 cups heavy cream or dessert topping mix

Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in cold water. Stir into raspberries and cook until thickened and clear. Cool.

Melt marshmallows into milk over boiling water. Cool thoroughly.

Whip cream or dessert mix and fold into marshmallow mixture. Mix cracker crumbs, nuts and butter in pan. Press in firmly. Spread marshmallow cream mixture over crumbs. Spread raspberry mixture over top. Refrigerate until firm.