Drain raspberries; set berries aside; combine juice, gelatin and hot water in medium size saucepan; stir until gelatin dissolves.
Add marshmallows; cook over medium heat, stirring often, until marshmallows melt completely; pour into large bowl; chill until mixture is thick and syrupy.
While gelatin chills, line bottom and sides of a 9 inch pie plate with cookies.
Beat thickened gelatin with rotary beater (this takes lots of beating) or in an electric mixer until it doubles in bulk, turns light pink, and mounds slightly when dropped from a spoon.
Fold in raspberries very gently; if mixture gets too soft, chill a few minutes.
Beat cream until stiff; fold gently into raspberry mixture; spoon into cookie crust; chill until set; garnish with Brazil nut curls made by shaving thin slices with vegetable parer from moist nuts.