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1 Large Box Raspberry Jello
2 Cups Water (boiling)
2 Boxes Frozen Raspberries (thawed)
1 16-oz Can Applesauce
Topping
2 Cups Sour Cream
2 Cups Miniature Marshmallows
2 Tbsp Sugar
Dissolve jello in boiling water. Add thawed raspberries, including juice and applesauce.
Refrigerate until firm.
Mix sour cream, marshmallows and sugar. Spread evenly on jello.
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