In a 1-1/2  to 2-quart bowl, add one cup of boiling water to the jello and stir until dissolved.

Add in crushed pineapple with juice.

Add in sliced strawberries and combine well

Use a clear 2 to 3-quart bowl. Add about 1/3 of the jello mixture and allow it to cool and set up. The best way to do this is to place it in the freezer for about 10 to 15 minutes. Check it periodically and remove it when the jello is no longer sticky to the touch.

Use about 1/2 of the sour cream and gently spread across the top of the jello.

Add the next layer of jello (1/3 of the original quantity of the jello mixture) and return it to the freezer.

As in step 4, it’ll take about  10 to 15 minutes for the layer to set. Check periodically and remove from the freezer when the jello doesn’t stick to your finger when touched.

Spread the remaining sour cream on top of the jello followed by the remainder of the jello.

Cover with plastic wrap, not allowing the wrap to touch the jello, and place in the refrigerator to set.

Sugar-free jello works very well and helps reduce the sweetness of the salad.

It’s best to make this the day before so it has plenty of time for the jello to completely set and for flavors to combine.

If you use prepared sliced strawberries, dump in the juice it’s packed in.

This could be considered a dessert but it was always served as part of the main meal.

The leftover salad will form some water in the bottom as the moisture is released. Just dump it out and enjoy

Alternate layering is to use 1/2 jello, 8oz of sour cream, and the other half of jello. I prefer 5-layers.