Raspberry Dessert

Directions

1. 1
   Heat raspberries with water, sugar and lemon juice.
2. 2
   Dissolve cornstarch in cold water; stir in raspberries and cook until thickened and clear.
3. 3
   Cool.
4. 4
   Melt marshmallows in milk over boiling water; cool thoroughly.
5. 5
   Whip heavy cream and fold into marshmallows.
6. 6
   Mix graham cracker crumbs, nuts and butter in a 13 x 9 x 2 5/8-inch pan.
7. 7
   Press firmly into bottom of pan.
8. 8
   Spread marshmallow cream mixture over crumbs.
9. 9
   Spread raspberry mixture over top.
10. 10
    Refrigerate until firm.
11. 11
    Serves 12 to 15.