1 (16 oz.) pkg. raspberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries
1 1/2 c. applesauce
2 c. sour cream
2 c. miniature marshmallows

Dissolve Jello in hot water and cool to lukewarm. Add frozen berries and applesauce. Mix and pour into glass dish, 7 x 11 inch. Let set overnight. Mix sour cream and marshmallows. Spread over salad and let stand several hours. Cut into squares and serve on greens.