1 (6 oz.) pkg. strawberry Jello
1 (1 lb. 4 oz.) can crushed pineapple, drained
1 1/2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries (save juice)
2 med. bananas, mashed
1 c. sour cream

Dissolve Jello powder with boiling water; add thawed strawberries and juice. Add crushed pineapple, drained. Allow to become partially thickened. Fold in mashed bananas. Pour half of salad into mold; return to refrigerator. Leave the rest in a bowl at room temperature. When mold is hard, spread sour cream and add remaining salad. Return to refrigerator until firm. Serves 8.