Ribbon Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. strawberry gelatin
2 1/2 c. boiling water
1 (1 lb. 4 oz.) can crushed pineapple in juice
1 (10 oz.) pkg. frozen strawberries
1 c. shredded Cheddar cheese
1 pt. dairy sour cream

Preparation

Dissolve gelatin in boiling water.
Mix in undrained pineapple and strawberries.
Stir until strawberries thaw.
Chill until gelatin thickens.
Stir in cheese.
Spoon 1/3 of mixture into 6 1/2 to 7-cup ring mold.
Chill briefly until layer is gently set (do not refrigerate remaining gelatin).
Spoon sour cream evenly over gelatin in mold.
Carefully spoon remaining gelatin over sour cream layer.
Chill until firm.
(Great for Christmas Dessert.)