3 pkgs. (3 oz. each) strawberry flavor gelatin
3 c. boiling water
2 ripe Dole bananas
1 pkg. (16 oz.) frozen strawberries
1 can (20 oz.) Dole crushed pineapple
1 pkg. (8 oz.) cream cheese, softened
1 c. dairy sour cream or plain yogurt
1/4 c. sugar
Crisp Dole lettuce leaves

In large bowl, dissolve gelatin in boiling water. Slice bananas into gelatin mixture. Add frozen strawberries and undrained pineapple. Pour half the mixture into 13 x 9 inch pan. Refrigerate 1 hour or until firm.

In mixer bowl, beat cream cheese with sour cream and sugar; spread over chilled layer. Gently spoon remaining gelatin mixture on top. Refrigerate until firm, about 2 hours. Cut into squares, serve on lettuce-lined salad plates. Garnish with additional pineapple, if desired. Makes 12 servings. A colorful addition to a holiday buffet dinner.