Crust:
1 1/4 c  All-purpose flour
2 tb Granulated sugar
3/4 c  Butter or margarine,
-softened
Filling:
3 oz Raspberry flavoured gelatin
1 c  Boiling water
15 oz Frozen raspberries, partly
-thawed
16 lg White marshmallows
1/2 c  Sour cream
1 tb Grenadine syrup
1 c  Whipping cream (or 1 env.
-topping)

Directions: Crust: Mix flour, sugar and butter together until crumbly.
Press into ungreased 9 x 9 pan. Bake in 350 F oven for 20 minutes. Cool.

Filling: Dissolve gelatin in boiling water in bowl. Add raspberries. Chill
until syrupy. Pour over crumb crust. Chill

Melt marshmallows in sour cream in double boiler. Cool.

Whip cream until stiff. Fold into cooled marshmallow mixture. Spread over
raspberry layerr. Chill. Cuts into 9 pieces.

This can also be prepared in a 9 inch springform pan using 2 raspberry
layers and 2 marshmallow layers.

Ed.