Recipe: Strawberry Salad (using jello, pineapple, and sour cream or heavy cream) for Shirley

STRAWBERRY SALAD

1 large (6 oz) box or 2 small (3 oz each) boxes strawberry Jello
1 1/4 cups boiling water
1 (10 oz.) package frozen strawberries
1 cup sour cream or heavy cream
1 (20 oz) can crushed pineapple, undrained
1/2 cup chopped pecans

Dissolve jello in boiling water.

Add strawberries and mix until thawed.

Add undrained pineapple and nuts. Pour half of the mixture into mold or dish and refrigerate to set.

When it is firm, mix sour cream (or heavy cream) with remaining Jello mixture and pour on top of it.

Refrigerate until ready to serve.