2 (3 oz.) pkg. raspberry Jello
1 pkg. frozen raspberries
1 med. can applesauce
2 c. hot water
1 pkg sm. marshmallows
1 pt. sour cream (can be low calorie substitute)

Dissolve Jello in only 2 cups hot water, stir until dissolved. Add frozen raspberries. Break them up and kind of mash them. Add applesauce and let set. For topping, mix together marshmallows and sour cream. Let stand at room temperature for several hours so that marshmallows sort of dissolve into sour cream. When Jello is set spread topping on it and let set a short time in refrigerator before serving. Put in 9 x 13 inch cake pan.