6 oz. raspberry Jello
2 3/4 c. hot water
2 tbsp. lemon juice
1 1/2 c. apple sauce
2 c. frozen raspberries & juice (10 oz.)
Dash salt

TOPPING:

16 marshmallows, cut up
1 c. sour cream

Dissolve Jello in water. Stir in lemon juice, applesauce, salt and raspberries. Put in bowl. Chill until set.

Cut marshmallows and stir in sour cream. Refrigerate overnight in airtight container. Before serving stir topping (marshmallows will dissolve). Spread on top of set Jello.