1 pkg. raspberry Jello, 3 oz. size
1 c. boiling water
1 pkg. frozen raspberries, 10 oz. size
1 c. applesauce
1 carton sour cream, 8 oz. size
2 c. sm. marshmallows
1 tsp. lemon juice

Dissolve Jello in boiling water. Add applesauce and raspberries. Put in mixture in 8x8 pan. Let set.

Mix sour cream and marshmallows together. Dot lightly over Jello. When spread it mixes with Jello and becomes pink. Cover. Let set overnight. Serves 8. Garnish each piece with mint sprig.