STRAWBERRY SALAD

1 (1 lb. 4-oz.) Dole Pineapple Chunks in Juice
2 packages (6-oz. each) wild strawberry gelatin
3 cups boiling water
1 1/2 cups cold water
1 1/2 teaspoons grated lemon peel
1/3 cup lemon juice
1 cup halved fresh strawberries
1 pint dairy sour cream

Drain pineapple reserving all juice.

Dissolve gelatin in 3 cups boiling water. Stir in reserved pineapple juice, cold water, lemon peel and juice.

Arrange strawberries and drained pineapple chunks in bottom of a 9-cup Bundt pan. Pour two cups gelatin mixture over fruit. Chill firm.

Chill remaining gelatin mixture to consistency of unbeaten egg white. Fold in sour cream. Pour over fruit layer. Chill firm overnight.

Makes 10 servings
From: Recipelink.com
Source: Recipe booklet: Bundt Pan Spectaculars from the Dole Kitchens, not dated