2 basket strawberries
2 tbsp. sugar
1 c. sour cream
8 3/4 oz. can drained crushed pineapple
2 tbsp. sugar
1/4 c. chopped pecans

Save 6 berries then quarter the remaining berries. Sprinkle sugar on quartered berries. Set aside. Whip sour cream in chilled bowl 5 minutes or until soft peaks form. Fold in pineapple, sugar and pecans. Alternate layer of berries and sour cream mixture in chilled parfait glasses. Top each with whole strawberry. Serves 6.