1 (6 oz.) pkg. raspberry Jello
1 c. boiling water
1 pt. frozen raspberries, thawed
14 oz. applesauce
2 c. sm. marshmallows
2 c. sour cream

Dissolve Jello in boiling water in saucepan. Stir until dissolved. Heat to dissolve, if necessary. Stir in raspberries and applesauce and pour into 9x9 inch pan. Chill until firm. Put marshmallows and sour cream in blender and let stand 2 hours. Then blend until smooth. Spread over Jello. Serves 9-12.