1 (6 oz.) pkg. raspberry Jello
2 pkg. frozen raspberries, drained (reserve liquid)
1 (15 oz.) canned applesauce
2 c. hot water

Thaw the raspberries; dissolve Jello in hot water. Add the cold water for Jello mix to raspberry juice to make 1 cup. Chill Jello until slightly thickened; fold in applesauce and raspberries; pour into mold.

TOPPING:

1 c. sour cream
2 c. miniature marshmallows
2 tbsp. salad dressing

Mix together and spread on Jello.