1 (6 oz.) pkg. strawberry gelatin
1 1/2 c. boiling water
2 (10 oz.) pkgs. frozen sliced strawberries, partially thawed
2 (8 oz.) cans crushed pineapple, undrained
1/4 tsp. salt
1 (8 oz.) pkg. cream cheese, very soft
3/4 c. sour cream

Dissolve gelatin in boiling water. Mix in partly thawed strawberries, pineapple with juice and salt. Pour half of gelatin mixture into an 8 cup ring mold. Refrigerate until firm. Beat cream cheese until softened in food processor or electric mixer; add sour cream and beat until smooth. Carefully spread cheese mixture in even layer over firm gelatin in mold. Refrigerate. Chill remaining half of gelatin mixture until partly thickened, then spoon over cheese layer in mold. Chill at least 4 hours.