2 (6 oz.) pkg. black cherry jello
4 c. water
1 can crushed pineapple, drained
2 lg. pkg. frozen strawberries, thawed
1 lb. sour cream
1 c. pecans, chopped

Mix 1 box of jello with 2 cups of boiling water. Add half of the pineapple, strawberries and pecans. Let congeal until firm. When firm, cover with all the sour cream.

Mix 1 box of jello and 2 cups boiling water. Add the other half of pineapple, strawberries and pecans. When cool, pour on top of sour cream. Let congeal. Use a 13 x 9 pan.