How to prepare:
Start with preparing the gelatins;
Mix pineapple gelatine with 1/2 cup of warm water stir until gelatin is dissolved in water, then put the container aside to be cooled.
Next in other container, mix 2 boxes of strawberry gelatins with 1 1/2 cup of warm water, stir until gelatin is dissolved in the water, then put the container aside to be cooled.
While the gelatins are cooling down, wash and slice the fresh Strawberries in half.
Then mix the cream cheese, sour cream and whipped cream together and pour them to cooled pineapple gelatin. Mix the ingredients well.
Pure the ingredients to the crust pie shell and spread it equally. Leave at least 1/2 inch to the top for strawberry gelatin. Put it in the refrigerator for 1/2 to 1 an hour that the cream cold and formed.
After the cream is cool, pour the strawberry gelatin on top and arrange the sliced strawberries in a circle, in the gelatin and few whole strawberries in the middle.
Place the crust pie shell in the refrigerator again for 1 hour.
Serve it cold.
As you see in the picture, I cut the crust from around the edge. For a different look and for any decoration. you can serve it as is too, don't cut the crust.
If you like you can design it with whipped cream and different berries on the top. I like it plain and simple.
The crust I cut off, I will keep in the refrigerator and eat it later with tea or coffee.