1 c. sour cream
1 to 1 1/2 c. miniature marshmallows

Use as many marshmallows as cream will hold. Combine. Cover and refrigerate overnight.

Dissolve 2 (3 ounce) packages raspberry Jello in 2 cups hot water. Add 2 (10 ounce) packages frozen raspberries and juice and 2 cups applesauce. After this is set, whip sour cream and marshmallow mixture until it reaches spreadable consistency. Spread on Jello.