1 (3 oz.) pkg. raspberry Jello
1/2 c. boiling water
1 (10 oz.) pkg. frozen raspberries, thawed & juice reserved
1 c. applesauce
1 tbsp. lemon juice

Dissolve Jello in boiling water. Add juice from drained raspberries. When slightly thickened, add applesauce, raspberries and lemon juice. Prepare 8 inch square pan with non-sticking spray or oil and pour in mixture. Chill in refrigerator until set. Serves 9.