I hope you enjoy it as much as I did.
Graham Cracker Crust:
40 graham cracker squares, crushed
1/2 cup sugar
1/2 cup butter or margarine, melted
Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.
1 6 oz. box raspberry gelatin
1 cup boiling water
15 oz. fresh or frozen raspberries
Mix gelatin and water according to package directions. Add raspberries. Chill until partially set. Pour over crust layer.
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese, softened
12-oz. container whipped topping
Melt marshmallows and milk over low heat or in the microwave. Beat cream cheese; add marshmallow mixture. Cool. Gently fold in whipped topping. Spread over raspberry layer and sprinkle with remaining graham cracker crust. Refrigerate until set. Garnish with fresh raspberries if desired.