2 boxes strawberry Jello
1 c. boiling water
1 lg. can crushed pineapple
1 sm. pkg. frozen strawberries, thawed
1/2 c. pecans

Pour half of mixture into dish, put in refrigerator until congealed. Leave other half on kitchen cabinet. Put sour cream on top of congealed salad, add other half of mixture and put back into refrigerator.