2 pkg. strawberry gelatin
2 c. boiling water
2 (10 oz.) pkg. frozen strawberries
1 (13 1/2 oz.) can crushed pineapple
2 lg. ripe bananas, finely diced
1 c. sour cream

Dissolve gelatin in boiling water; add strawberries, stirring occasionally until thawed. Add pineapple and bananas. Pour half the mixture into 8 x 8 x 2 inch pan; chill until firm. Spoon sour cream evenly over chilled gelatin; pour on remaining gelatin. Chill until firm. Cut into squares; serve on lettuce ruffles. Garnish each square with dollop of sour cream and whole strawberry split in half. Yield: 12 servings.