2 (3 oz.) pkg. raspberry Jello
2 c. boiling water
2 c. frozen raspberries
2 c. applesauce

TOPPING:

3/4 c. sour cream
2 c. miniature marshmallows

Combine ingredients for topping and set aside; takes several hours at room temperature to dissolve.

Dissolve Jello in water. Add raspberries and stir until thawed. Add applesauce and mix well. Pour into mold and refrigerate until set.