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1 (3 oz.) pkg. raspberry
1 (10 oz.) pkg. frozen
1 (8 1/2 oz.) can applesauce
(1 c.)
1 c. sour cream
1 c. tiny marshmallows

Dissolve gelatin in 1 cup boiling water. Add frozen
raspberries; stir until thawed. Stir in applesauce. Pour into
9 x 9-inch pan. Chill until set. Combine sour cream and
marshmallows. Spread on top of gelatin. Cover and chill 1 to
2 hours more. Double recipe makes regular cake pan.

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