Heat raspberries, 1 cup water, sugar and lemon juice. Dissolve cornstarch in 1/4 cup water; stir into raspberry mixture. Cook until thickened and clear; cool. Melt marshmallows in milk over hot water; cool. Whip cream. Fold into marshmallow mixture.

Mix crumbs, nuts and butter. Press firmly into 13x9-inch pan. Spread marshmallow mixture over crumb mixture. Top with raspberry mixture. Refrigerate until firm.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm