2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries
1 (16 oz.) can applesauce
2 c. miniature marshmallows
1 c. sour cream

Try the sugar free, too.

Overnight preparation involved. Dissolve Jello and boiling water together in bowl. Add frozen raspberries and applesauce. Refrigerate in a 9"x13" pan. Mix together marshmallows and sour cream in separate bowl. Cover and allow to set overnight in refrigerator. Next day, whip together sour cream and marshmallow mixture and put on top of Jello. Slice into 12 squares and serve on lettuce leaves.

The ladies of my family make this when company comes, and every bit is always gobbled up.