The F.U.N. Place Recipe Box Archives
Raspberry - Applesauce Jello
Stir together, cover and refrigerate overnight (or long enough to soften and kind of melt the marshmallows).
- 1 cup sour cream
- 2 cups miniature marshmallows
When marshmallows are softened, beat mixture with electric mixer until smooth to create topping for jello.
Dissolve jello and sugar in boiling water; add raspberries, stirring until dissolved and mixed well.
- 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
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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