1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
1 1/2 c. applesauce
1 lg. or 2 sm. frozen boxes raspberries, semi-thawed

TOPPING:

1 c. sour cream
1/2 c. mini marshmallows
1/4 c. chopped walnuts

Dissolve Jello in boiling water. Add applesauce and raspberries. Mix well. Chill in a 1 1/2 quart mold. TOPPING: Mix and refrigerate overnight the following: sour cream and marshmallows. To serve, unmold Jello, spread with sour cream and marshmallow mixture on top. Cover with chopped nuts.