3 oz. pkg. raspberry Jello
10 oz. pkg. frozen raspberries
1 c. applesauce

TOPPING: (Optional):

1 c. sour cream
1 c. miniature marshmallows

Dissolve Jello in 1 cup boiling water. Add raspberries and stir until thawed. Add applesauce. Pour into 10 x 6 x 2 inch pan and chill until set.

Topping: Combine sour cream and marshmallows; spread over Jello. Chill 1-2 hours before serving.