Dissolve gelatin in boiling water. Let stand about 30 minutes to cool. Stir in the applesauce and raspberries with their syrup. Pour into a 5- to 6-cup mold. Cover and chill in the refrigerator for 2 to 3 hours or until firm. Remove from mold.

For drizzle, in a small saucepan combine marshmallows and milk. Cook and stir over low heat until marshmallows are melted. Remove from heat; let stand about 10 minutes. Stir in the sour cream.

Place mixture in a clear plastic bag. Snip off a corner of the bag and drizzle the mixture over the salad. Chill in refrigerator about 1 hour or until firm. Garnish the salad with the drizzle up to 4 hours before serving. Makes 8 servings.

Prepare salad as above, except pour gelatin mixture into an 8x8x2-inch pan. Cover and chill salad as directed. For topping, combine 2 cups tiny marshmallows and 1/3 cup milk. Cook and stir over low heat until the marshmallows are melted. Remove from heat and let stand for 10 minutes. Stir in one 8-ounce carton dairy sour cream. Spread over the gelatin. Chill at least 1 hour or until topping is firm.