Raspberry Dessert - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen red raspberries in syrup
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tsp. cornstarch
1/4 c. cold water
1 c. milk
50 large marshmallows
2 c. heavy cream, whipped
1 1/4 c. graham cracker crumbs
1/4 c. chopped nuts
1/4 c. melted butter

Preparation

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