STRAWBERRY KIWI JELLO MOLD

2 pkg. (3 oz. each) strawberry Jello
1 pint fresh strawberries
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. sour cream
1 (8 oz.) can crushed pineapple, drained
3 tbsp. confectioner's sugar
2 kiwi fruit, thinly sliced

Prepare Jello according to package directions. Pour into 11 x 7 inch pyrex baking dish.

Wash strawberries, remove stems, cut in half and float in Jello. Refrigerate until set.

Combine cream cheese, sour cream, crushed pineapple and 10x sugar and cream well. Spread over set Jello.

Place sliced kiwi on top in two rows lengthwise in center of baking dish. Return to refrigerator and let set another 1/2 hour.

(To make it low fat and low cal, use sugar free Jello and light cream cheese, omit 10x sugar and use pineapple in own juice.)