1 lg. raspberry Jello
16 oz. frozen strawberries
20 oz. canned pineapple
1/2 c. chopped nuts

Dissolve 1 large raspberry Jello with 1 cup of boiling water. Add 1 large package (16 ounce) frozen strawberries (thawed) and 1 can (20 ounce) crushed pineapple. Add 1/2 cup chopped nuts.

Pour 1/2 mixture in shallow long dish - refrigerate. When firm, spread 1 cup sour cream on top - then add remaining Jello; refrigerate.