The F.U.N. Place Recipe Box Archives

Raspberry - Applesauce Jello

Topping:

1 cup sour cream
2 cups miniature marshmallows

Stir together, cover and refrigerate overnight (or long enough to soften and kind of melt the marshmallows).
When marshmallows are softened, beat mixture with electric mixer until smooth to create topping for jello.

Jello:

1 6 oz. pkg. raspberry jello
2 Tbsp. sugar
2 3/4 cup boiling water
1 10 oz. frozen raspberries in syrup
1 16 oz. can applesauce

Dissolve jello and sugar in boiling water; add raspberries, stirring until dissolved and mixed well.
Stir in applesauce until mixed well.
Pour into 13" x 9" pan.
Refrigerate until firm.
Spread sour cream-marshmallow mixture on top.

Posted by Debby on June 19, 1998

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