1 lg. pkg. raspberry Jello
1 1/4 c. hot water
1 1/4 c. cold water or raspberry juice mix
1 pkg. Bonnie Hubbard frozen raspberries, thawed
1 can applesauce (8 oz. or 12 oz.)
1 pt. sour cream
1 to 2 c. miniature marshmallows

1) Thaw raspberries. 2) Make Jello as directed on box, using water and drained juice from thawed berries. 3) Add raspberries, break up with whisp. 4) Pour into 9 x 9 pan. 5) Add applesauce, mix gently. 6) Refrigerate until set. 7) Top with 1 pint sour cream and marshmallows, stirred together.