Strawberry-Pineapple Mold

• 1 (6 oz.) pkg. strawberry gelatin
• 1 1/2 c. boiling water
• 1 (10 oz.) pkg. frozen, sliced strawberries
• 1 (13 1/2 oz.) can crushed pineapple
• 1/4 tsp. salt
• 1 (8 oz.) pkg. cream cheese
• 1/2 c. dairy sour cream
• sliced pineapple for garnish

1. Dissolve gelatin in boiling water.
2. Mix in partly thawed strawberries and crushed pineapple.
3. Pour half of mixture into 8-cup ring mold and refrigerate until firm.
4. Keep remaining half of gelatin at room temperature.
5. Beat room temperature cream cheese until well softened.
6. Add dairy sour cream and salt and beat until smooth.
7. Carefully spread in an even layer over firm, chilled gelatin in mold.
8. Return to refrigerator.
9. When remaining portion of gelatin begins to thicken, spoon it over the cream cheese layer.
10. Chill overnight or not less than 4 hours.
11. Unmold onto serving dish and garnish with well-drained pineapple slices. Makes 8 to 10 servings.

strawberry gelatin, boiling water, frozen, pineapple, salt, cream cheese, sour cream, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869594 (may not work)