3 pkgs. raspberry Jello
2 c. boiling water
3 pkgs. frozen raspberries, thawed
5 bananas, mashed
2 1/2 c. crushed pineapple, drained
1 1/2 c. chopped nuts
1 pt. sour cream

Dissolve Jello in water. Add fruit and nuts. Pour half of mixture in mold or 13"x9" dish (3 quart) and set until firm. Cover with sour cream. Spoon the remaining mixture over top and chill several hours.