2 (3 oz.) pkg. strawberry Jello
1 c. California Rose wine
1 (8 1/2 oz.) can crushed pineapple, undrained
1 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, thawed
1 c. sour cream

Dissolve the Jello in the boiling water. Stir in Rose wine, strawberries, and undrained pineapple. Pour half of mixture into a large (8 cup) mold. Refrigerate until set. Spread sour cream over top. Spoon or carefully pour remaining Jello mixture over top. Refrigerate until set. Unmold on salad greens. Serve with chicken or turkey. You may use cranberries instead of strawberries. Serves 10 to 12.