1 lg. strawberry-banana Jello pkg.
2 c. boiling water
1 sm. can crushed pineapple
2 sm. ripe bananas, mashed
1 bag frozen strawberries
1 (16 oz.) sour cream
9x13 glass casserole pan

In a medium size bowl dissolve Jello in the 2 cups of boiling water (no more). Add crushed pineapple with juice. Mash bananas in a small bowl with a fork, then add to Jello. Cut up half the bag of strawberries (or more to taste) and add to Jello. Pour half the Jello mixture into the 9x13 glass dish and refrigerate for 30 minutes. (It should only take 30 to gel, if not wait until firm. - Edit.) Cover the remaining Jello mixture and leave it on the counter until next step.

Take Jello mixture out of refrigerator and spread a thin layer of sour cream over it. Gently pour remaining Jello mixture over the sour cream and refrigerate until firm and ready to serve.