2 pkgs. lemon Jello
1/2 c. cold water
1 (1 lb. 4 oz.) can crushed pineapple, undrained
1 pt. fresh strawberries
2 c. boiling water
1 can lemon pie filling
1 carton sour cream
3 tbsp. powdered sugar

Dissolve Jello in boiling water and stir in pie filling, cold water, and pineapple. Chill in ring mold. When firm, turn out and fill center of mold with a mixture made from the sour cream and powdered sugar. Garnish with sliced, fresh strawberries.