LARGE SIZE:

6 oz. raspberry Jello
2 c. boiling water
16 oz. frozen raspberries
(No. 303) can applesauce (2 c.)

SMALL SIZE:

3 oz. raspberry Jello
1 c. boiling water
10 oz. frozen raspberries
1 c. applesauce

Large: 13 x 9 pan. Small 8 inch square pan. Dissolve Jello in water. Stir in frozen berries and stir until thawed. Mix in applesauce. Keep in refrigerator until 1 hour before serving. Cut in squares. Place on lettuce leaf as salad or top with Cool Whip and miniature marshmallows as a dessert.