1 cup water, 1/2 cup sugar - granulated, 2 tsps. lemon juice, 2 packages frozen raspberries - 10 oz. - frozen in syrup, 4 Tbs. cornstarch, 1/4 cup cold water, marshmallows - 50 large, 1 cup milk, 2 cups cream - whipped, 1 1/4 cups nuts - chopped, 1/4 cup butter - melted, 1 1/4 cups graham cracker crumbs
Heat raspberries with water, sugar, and lemon juice. Dissolve cornstarch in 1/4 cup cold water. Stir into raspberries and cook until thickened and clear. Cool. Melt marshmallows in milk and cool. Whip cream and fold into marshmallow mixture. Mix graham crackers, nuts and butter in a 9x13" pan. Spread marshmallow cream mixture over crumbs. Spread raspberry mixture over the top. Refrigerate until firm.