Ingredients
2 cups graham cracker crumbs1/2 cup butter, melted1/4 cup sugar1 package (16 ounces) miniature marshmallows1 cup milk2 cups heavy whipping cream, whipped4 cups fresh raspberries1/2 cup chopped pecans
Preparation
In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside.
In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.
