Jello Salad

Karen Colby from Mary Jo Tolbert's recipes.

6 oz pkg strawberry jello

1 can strawberry pie filling

1 15 oz can crushed pineapple

Boil 2 cups of water. Dissolve jello. Mix in remaining ingredients. (optional - add in: 10 oz pkg frozen strawberries)

Place in refrigerator until firm.

Topping:

8 oz. cream cheese, softened

1/4 cup sugar

1 t. vanilla

Combine topping ingredients and blend well. Put topping on congealed jello. Top with chopped pecans, if desired.