Lo-Cal Jello Salad - cooking recipe

Ingredients

3 (3 oz.) strawberry jello
3 c. boiling water
1 (16 oz.) pkg. frozen strawberries
1 (20 oz.) can crushed pineapple (do not drain)
1 (8 oz.) pkg. low-fat cream cheese, softened
1 (8 oz.) low-fat sour cream
1/4 c. sugar
1 Tbsp. vanilla

Preparation

Dissolve jello in boiling water. Drop in frozen strawberries and stir in pineapple.
Put 1/2 of jello mixture in a large rectangle dish.
Refrigerate for 1 to 2 hours or until firm. Allow other 1/2 to remain at room temperature.
Mix remaining ingredients until well blended.
Spread mixture on firm jello and pour remaining 1/2 of jello on top.
Chill.