2 pkgs. strawberry Jello
1 c. boiling water
2 (10 oz.) pkgs. frozen, thawed strawberries, undrained
1 (1 lb. 4 oz.) can crushed pineapple, drained
1 c. chopped walnuts or pecans
1 carton sour cream

Dissolve Jello in water. Add strawberries with juice, drained pineapple and nuts. Divide in half. Put 1/2 mixture in Pyrex dish. Refrigerate until firm. When congealed spread sour cream over top of this half, then pour balance of mixture over all. Place in refrigerator until congealed.