Ingredients
1-1/4 cups graham cracker crumbs1/4 cup butter, melted50 large marshmallows1 cup milk1 carton (8 ounces) frozen whipped topping, thawed2 packages (10 ounces each) frozen sweetened raspberries1-1/4 cups water, divided1/2 cup sugar2 teaspoons lemon juice6 tablespoons cornstarchWhipped cream and fresh raspberries, optional
Preparation
Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool.
In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust.
In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer.
Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.
