12 c. popped corn
6 tbsp. butter
3 c. tiny marshmallows
1/2 of 3 oz. raspberry Jello (3 tbsp.)

Keep popped corn warm in 225 degree oven. In saucepan melt butter over medium heat. Add marshmallows, stir until melted. Blend in Jello. Pour over popped corn mixing well. With buttered hands form into balls. Serves 12-18.