Instructions: Mix butter and graham crackers and nuts. Press this firmly into bottom of a 9x13-inch pan. Heat raspberries with 1 cup water, sugar, and lemon juice. Dissolve cornstarch in the cold water. Stir into raspberries and cook, stirring until thickened and clear. Melt marshmallows in cup of milk in top of double boiler, over boiling water. Cool thoroughly, then fold whipped cream into marshmallow mixture and spread over top. Refrigerate until firm.

Makes 15 to 18 servings.

Erma Pioletti

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