Strawberry Salad - cooking recipe

Ingredients

2 c. sour cream
2 pkg. strawberry jello
1 (No. 2) can crushed pineapple (20 oz.)
1 lb. frozen sliced strawberries
1/2 c. chopped nuts
1 1/2 c. hot water

Preparation

Make jello with hot water and drained pineapple juice.
Add all but sour cream.
Put 1/2 of mix in a 7 x 9-inch pan (about 2 1/2 cups).
Refrigerate.
Keep other 1/2 at room temperature. When set, spread sour cream on top and put remaining mix on top. Refrigerate until serving time.
Keep unserved part in refrigerator.