2 (1 lb.) pkg. frozen strawberries in syrup
2 (3 oz.) pkg. strawberry gelatin
1/2 c. orange juice
1 (8 oz.) pkg. cream cheese
1/2 c. dairy sour cream
1/2 tsp. salt
1/2 to 3/4 c. chopped pecans

Thaw strawberries and drain juice into small saucepan; adding enough water to make 2 1/2 cups liquid. Bring to juice to a boil and pour over gelatin. Stir to dissolve; add orange juice, then chill until syrup.

Add berries. Pour half mixture into 1 1/2 quart rind mold or 8 inch square cake pan. Chill until well set. Let other half of gelatin mixture sit at room temperature.

Beat softened cheese until smooth. Beat in sour cream; add salt and nuts. Carefully spread this mixture over the firm Jello layer, then carefully spoon remaining Jello over the cheese layer. Chill until firm, at least 2 hours. Can be made a day ahead. Serves 12-15.