Snow-Capped Strawberry Salad

Ingredients

4 1/2 cups miniature marshmallows
2 cups Roberts Sour Cream
2 packages (3 ounces each) strawberry-flavored gelatin
1 cup boiling water
1 can (16 ounce) applesauce
2 packages (10 ounces each) frozen sliced strawberries, thawed

Preparation

Fold miniature marshmallows into sour cream; cover and refrigerate overnight. Dissolve gelatin in boiling water. Stir in applesauce; chill until slightly thickened. Fold undrained strawberries into gelatin mixture; spoon into an 11 x 7 x 2 inch baking dish and chill until firm. Whip sour cream mixture and marshmallows until fluffy. To serve, top gelatin with beaten sour cream mixture.

Recipe Contributed By: Arleen Gigstad Columbus, Nebraska

Yield: 8 to 10 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.