Raspberry Angel Cream Pie

15-oz pkg Pillsbury All Ready Pie Crusts
1 tsp flour
1/4 cup chopped walnuts or pecans

Filling:
25 large marshmallows
1/2 cup milk
1 cup whipping cream, whipped

Topping:
1/3 cup sugar
2 Tbsp cornstarch
3/4 cup water
1 tsp lemon juice
1 tsp orange-flavored liqueur, if desired
1 tsp red food coloring, if desired
2 cups fresh or frozen raspberries without syrup, thawed, drained
Whipped cream
Whole raspberries

Heat oven to 450*F. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining pie crust for later use.) Press walnuts into bottom of pie crust-lined pan. Bake at 450*F. for 9 to 11 minutes or until light golden brown. Cool completely.

In 2-quart microwave-safe bowl, combine marshmallows and milk. Microwave on HIGH for 2 to 3 minutes or until marshmallows are melted, stirring once halfway through cooking.** With wire whisk, beat mixture until smooth and creamy. Cover; refrigerate until thickened but not set, 35 to 45 minutes. Fold in whipped cream. Spread into cooled, baked crust. Cover; refrigerate.

In medium microwave-safe bowl, combine sugar, cornstarch, water, lemon juice, liqueur and food coloring; blend well. Stir in 1 cup of the raspberries. Microwave on HIGH for 2 minutes; stir. Microwave on HIGH for an additional 2 to 5 minutes or until thickened and clear, stirring once halfway through cooking. Chill until set, 30 to 45 minutes. Fold in remaining 1 cup of the raspberries. Spoon over cooled filling. Refrigerate until set, 1 to 2 hours. Garnish with whipped cream and whole raspberries. Refrigerate until serving time. Store in refrigerator.
8 servings.
TIPS:
**Marshmallows puff up and will not appear melted. Stir to melt; additional cooking can toughen them.