1 (6 oz.) box strawberry gelatin
1 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, thawed
1 (20 oz.) can crushed pineapple, drained
1 c. chopped pecans
1/2 tsp. lemon juice
8 oz. sour cream

Dissolve gelatin in hot water; add next 4 ingredients. Pour half of mixture into 6 cups or bowl and congeal. When set, spread with sour cream. Top with remaining salad mixture. Refrigerate until firm. Serves 6-8. May us variation of fruits and flavors of gelatin.