Buffet Strawberry Pineapple Mold(8 To 10 Servings)

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

1. Dissolve gelatin in boiling water.
2. Mix in partly thawed strawberries, pineapple and salt.
3. Pour half gelatin into an 8-cup ring mold.
4. Refrigerate until firm.
5. Keep remaining gelatin at room temperature.
6. Beat cream cheese until softened.
7. Add sour cream and beat until smooth.
8. Carefully spread in even layer over firm gelatin in mold.
9. Refrigerate.
10. Chill remaining gelatin until partly thickened and spoon over cheese layer.
11. Chill mold at least 4 hours or overnight.
12. Unmold on platter and garnish with greens and pineapple rings, if you wish.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245424 (may not work)