Strawberry Pinapple Salad
1 pkg. (6 oz.) strawberry Jello
1-1/2 cup boiling water
2 pkgs. (10 oz.) frozen strawberries
1 can (13-1/2 oz.) crushed pineapple
1/4 tsp. salt
1 pkg. (8 oz.) cream cheese
1/2 cup sour cream
Mix the Jello with the boiling water until the Jell-O has completely dissolved. Add the strawberries, pineapple and salt. Pour half of the Jello mix into an 8-cup ring mold and chill until firm. Keep the other half at room temperature.
Beat softened cream cheese. Add sour cream and beat until smooth. Carefully spread in an even layer over the chilled firm gelatin in mold. When remaining Jello begins to thicken, spoon over cheese layer. Chill at least 4 hours or overnight. Unmold and garnish as desired. Serves 8 to 10.