by Joanna Franke
1 large raspberry gelatin
2 c. boiling water
2 packages frozen raspberries
12 oz. apple sauce
16 oz. sour cream
Directions: Mix raspberry gelatin in boiling water. Add frozen raspberries and apple sauce. Pour half of the mixture into 9x13 pan and refrigerate until set, about 1 hour. Spread with sour cream. Pour remaining gelatin mixture over top and return to the refrigerator until firm.
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