1 (6 oz.) pkg. raspberry Jello
1 3/4 c. applesauce
2 c. boiling water
1 sm. pkg. frozen raspberries, partially thawed
1 (4 1/2 oz.) container Cool Whip
2-3 oz. miniature marshmallows

Dissolve Jello in boiling water. Add partially frozen raspberries and stir to separate and thaw. Add applesauce and pour into 9x9 inch pan. Chill until firm.

Mix Cool Whip and mini marshmallows together. Spread over Jello and serve or return to refrigerator.

Kirkland