2 (3 oz.) pkg. raspberry Jello
2 1/4 c. boiling water
2 tbsp. lemon juice
2 (10 oz.) pkg. frozen raspberries
1 (2 lb.) can applesauce

DRESSING:

18 lg. marshmallows
8 oz. sour cream

Dissolve Jello in hot water. Add lemon juice and raspberries and applesauce. Pour into bowl or mold and chill until set. Cut up marshmallows into sour cream. Let set several hours or overnight. Then whip until smooth.