Strawberry Pineapple Jello Mold Salad - cooking recipe

Ingredients

2 pkg. strawberry jello (3 3/8 oz.)
1 1/2 c. boiling water
1/2 envelope Knox gelatine
small can crushed pineapple
1 pkg. frozen strawberries (juice and all)
1 (8 oz.) container sour cream

Preparation

Mix jello with boiling water and gelatine.
Add crushed pineapple, strawberries juice and all.
Pour half of this mixture into 13 x 9-inch Pyrex dish putting the reserve aside.
Refrigerate mixture in pan until firm (about 30 minutes).
Remove from refrigerator.
Spread sour cream onto firm mixture evenly with rubber spatula.
Add remaining reserve.