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

STRAWBERRY CREME MOLD

2 envelopes unflavored gelatin
1/3 cup honey
1/3 cup cold water
1 can (1 lb. 4 oz.) crushed pineapple, undrained
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
2 cups dairy sour cream
2 cups frozen sliced strawberries or blueberries, thawed
1/2 cup chopped pecans

Combine gelatin, honey, and water. Cook over low heat stirring constantly, until gelatin is dissolved. Stir in pineapple with syrup, orange, and lemon juices. Chill until partially set. Fold in sour cream, then fruits and nuts. Fill a 7-cup salad mold, chill until set. Serves 8-10.