1 (3 oz.) pkg. raspberry Jello
1 (10 oz.) pkg. frozen raspberries
1 (8 1/2 oz.) can (1 c.) applesauce
1 c. sour cream
1 c. miniature marshmallows

Dissolve Jello in 1 cup boiling water. Add frozen raspberries. Stir until thawed. Stir in applesauce. Pour into 10x6 pyrex dish. Chill until set.

Combine sour cream and marshmallows. Spread over top of Jello. Cover and chill 1-2 hours. Cut into squares and serve on lettuce leaves. Serves 6.