2 sm. pkg. strawberry Jello
1 c. boiling water
1 pkg. Birdseye lite frozen strawberries
1 pt. fresh strawberries, clean & slice
1 lb. can crushed pineapple, drained
3 mashed bananas
1 c. chopped walnuts or pecans
1 pt. sour cream (I use lite sour cream)
Use oblong glass pan

Drain pineapple in colander while preparing other ingredients. Dissolve Jello with boiling water. Add other ingredients and mix well. (Use berries while still a little frozen.)

Pour 1/2 the mixture in pan, place in refrigerator to set. After it sets, spread sour cream all over to seal all edges. Pour remaining mixture (which has sat at room temperature) on top and put in refrigerator to set. Cover with clear wrap.

This Jello salad is great for buffets and not as difficult to do as it may seem. The most time consuming part is getting all the ingredients.