1 (6 oz.) pkg. raspberry jello mix
1 (10 oz.) pkg. frozen raspberries
1 c. applesauce
1 c. sour cream (I use 1 1/2 c.)

Dissolve jello in 2 cups boiling water. Add partially frozen raspberries; stir until thawed. Stir in applesauce. Pour into 8 x 8-inch dish. Chill until set. Spread sour cream on top.