Ingredients

Yield: 12 servings

1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
50 large marshmallows
1 cup milk
1 8-ounce carton frozen whipped topping, thawed
2 packages, 10-ounce each frozen raspberries in syrup, thawed
1 1/4 cups water, divided
1/2 cup sugar
2 teaspoons lemon juice
6 tablespoons cornstarch
Whipped cream and fresh raspberries, optional

Directions

Combine graham cracker crumbs and butter. Press into bottom of 9-by-13-inch baking pan. Bake at 350 degrees for 10 minutes. Cool. In large saucepan over medium heat, stir marshmallows and milk until the marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. In a saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. In separate small bowl, combine cornstarch and remaining 1/4 cup water; stir into 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 fresh raspberries, if desired.

Each serving contains 277 calories, 10g fat, 135mg sodium, 2mg cholesterol, 33% calories from fat.