2 (3 oz.) pkgs. raspberry Jello
2 c. hot water
2 c. applesauce
1 (20 oz.) pkg. frozen raspberries

TOPPING:

1 (3 oz.) pkg. cream cheese, chunked
1 c. miniature marshmallows
1/2 pt. whipping cream

JELLO: Dissolve gelatin in 2 cups hot water. Add applesauce and raspberries. Chill overnight.

TOPPING: Pour cream over cream cheese and marshmallows. Let stand overnight. Next morning, whip the cream mixture until thick. Spread on top of salad.