This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Snow-Capped Strawberry Mold

Six-oz. pkg. strawberry gelatin
One and one-half cups boiling water
Two 10-oz. pkgs frozen sliced strawberries
One can (13 1/2-oz.) crushed pineapple
One-fourth tsp. salt
Eight-oz. pkg. cream cheese
One-half cup sour cream

Dissolve gelatin in boiling water. Mix in strawberries (have them partially thawed), pineapple and salt. Pour half of gelatin mixture into oiled 8-cup ring mold; refrigerate until firm. Keep remaining gelatin at room temperature.

Beat cream cheese until softened; add sour cream; beat until smooth. Carefully spread in even layer over firm gelatin in mold. Chill remaining gelatin and when it begins to thicken to about the consistency of corn sirup, spoon over cheese layer. Chill at least four hours or overnight.–Yield 8-10 servings.