1 package frozen raspberries, thawed
1 small box raspberry flavor gelatin
2 cups hot water
16 large marshmallows
24 lemon wafer cookies
1 cup whipping cream
Nuts (for garnish)

Drain raspberries; set berries aside.

Combine juice, gelatin and hot water in medium-size saucepan; stir until gelatin dissolves. Add marshmallows; cook over medium heat stirring often until marshmallows melt completely, pour into large bowl. Chill until mixture is thick and syrupy.

While gelatin chills, line bottom and sides of an 9-inch pie plate with cookies. Beat thickened gelatin with an electric mixer until it doubles in bulk, turns light pink and mounds slightly when dropped from spoon. Very gently fold in raspberries. If mixture gets too soft, chill a few minutes. Beat cream until stiff. Fold gently into raspberry mixture, then spoon into cookie crust. Chill until set, and garnish with nuts.