1 lb. pkg. raspberry jello
2 c. boiling water
2 c. applesauce
2 pkgs. frozen raspberries (10 oz.)

Combine jello and water. Add applesauce and raspberries. Set in 9x13 cake pan. Serve in squares. Don't use deep mold as it won't hold shape. Variation: Use strawberry jello and strawberries.

TOPPING:

Mix together 1 small carton sour cream and 2 cups miniature marshmallows. Let it sit 1-2 hours before putting on salad.