1 sm. pkg. raspberry Jello
1 1/4 c. boiling water
1 pkg. frozen raspberries, thawed
1 banana, diced
1 (8 1/2 oz.) can crushed pineapple with juice
1/2 c. chopped pecans

Prepare Jello and boiling water. Add raspberries while liquid is hot. Stir in berries to thaw. Immediately add diced banana and crushed pineapple with juice. Add pecans. Put in 6 1/2 x 10 1/2 inch glass baking dish and set overnight. Serves 6 to 8.

TOPPING (optional) :
1 c. sour cream
1 1/2 c. miniature marshmallows
1 tbsp. sugar
3 tbsp. lemon juice

Mix and set overnight in refrigerator. Beat until smooth. Spread over Jello.