|Graham cracker crumbs||1 Cup (16 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Frozen raspberries||10 Ounce|
|Raspberry gelatin||3 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Pint|
Mix cracker crumbs, 1 tablespoon sugar and butter; press firmly against bottom of 9 x 9 x 2-inch pan.
Sprinkle remaining sugar over raspberries; let stand for several minutes.
Dissolve gelatin in 1 cup boiling water.
Drain raspberries; reserve syrup.
Add water to syrup to measure 1 cup liquid; stir liquid into gelatin.
Chill until partially set.
Combine marsh- mallows and milk in saucepan; heat until marsh- mallows are melted.
Cool completely; fold in whipped cream.
Add raspberries to gelatin; swirl in marshmallow mixture.
Pour into crust; chill until set.