1 (3 oz.) pkg. raspberry Jello
1 (10 oz.) pkg. frozen raspberries
1 (8 oz.) can applesauce
1 c. dairy sour cream
1 c. tiny marshmallows

Dissolve Jello in one cup boiling water. Add partially frozen raspberries, stir until thawed. Stir in the applesauce. Pour into a 10 x 6 x 1 3/4 inch pan (Kuchen Pan). Chill until set. Combine the sour cream and marshmallows. Spread onto the gelatin; cover and chill. Cut into squares and serve. 8 generous servings.