1-lb. box graham crackers
1 23-oz. jar natural applesauce
1 large (6-oz.) box sugar free raspberry (or strawberry) gelatin
1 large carton frozen light whipped topping
Line a 9 x 13-inch pan of whole graham crackers. In medium bowl, stir together the applesauce and dry gelatin powder. Mix well. Spread 1/4 of apple sauce mixture in a very thin layer over crackers. Cover with a layer of whipped topping. Repeat layers 3 times. Refrigerate 3 to 4 hours before serving.
Marcella Sturm, Byron Center