2 lg. pkgs. strawberry jello
2 (8 oz.) pkgs. frozen strawberries
16 oz. can crushed pineapple
16 oz. can fruit cocktail
1 sm. can mandarin orange segments
1 pt. sour cream
4 c. boiling water

Dissolve jello in boiling water. Add frozen strawberries and canned fruits with juices. Do not drain fruits.

Place 1/2 mixture in large square pan (lasagna pan works well). Cool in refrigerator, uncovered, until set. Spread sour cream over set jello. Spoon remaining jello mixture on top and refrigerate until set.

NOTE: Serve on lettuce leaf as a salad or top with whipped cream and serve as a dessert.