2 c. boiling water
6 oz. strawberry jello
1 lg. container frozen strawberries
13 1/2 oz. crushed pineapple, drained
1/2 c. chopped walnuts, optional
16 oz. container sour cream

Dissolve jello in water. Add berries to jello. Stir. Add nuts if desired. Add pineapple. Put half into casserole and refrigerate until firm. Remove from refrigerator. Spread sour cream over jello. Pour remaining jello over sour cream and refrigerate until set solid.