2 (3 oz.) pkgs. strawberry gelatin
2 c. boiling water
2 (10 oz.) pkgs. frozen sliced strawberries
13 1/2 oz. can (1 2/3 c.) crushed pineapple
2 lg. ripe bananas, peeled and finely diced
2 tbsp. lemon juice

Dissolve gelatin in boiling water. Add berries, stirring occasionally until thawed. Stir in pineapple, banana and lemon juice. Pour into a greased Jello mold or Bundt pan. Chill for at least 4 hours or until firmly congealed. Serve with sour cream topping. Serves 8.