1 package (16 ounces) frozen sliced strawberries, thawed and drained
1/2 cup chopped walnuts
2 cans (8 ounces each) crushed pineapple, drained
1 carton (16 ounces) sour cream
Directions
In a medium-size mixing bowl, dissolve the gelatin in the boiling water. Let cool until slightly thickened. Divide the gelatin between two bowls. Set one in the refrigerator. Add the strawberries, walnuts, and pineapple to the other bowl, then pour into a 2-quart mold or square baking dish. Stir well. Place in the freezer for 30 to 40 minutes or until set. Remove from the freezer and smooth the sour cream over the gelatin. Pour the remaining refrigerated bowl of gelatin over the sour cream and place the mold in the refrigerator until the gelatin is completely set.
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