1 (6 oz.) pkg. strawberry Jello
1 c. boiling water
10 oz. pkg. frozen sliced strawberries
1 (8 oz.) can crushed pineapple, drained
2 sm. bananas, mashed
1/2 c. sour cream

Dissolve Jello in boiling water. Add berries and stir to thaw. Add pineapple and bananas. Pour half of mixture into Jello mold and let set. Blend sour cream into remaining Jello mixture, standing at room temperature. Pour on top of mold. Refrigerate overnight. Serves 8-10.