2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
2 pkgs. frozen raspberries
1 lg. can crushed pineapple, drained
1 pt. sour cream (I mix yogurt with IMO - imitation sour cream)
2 1/2 bananas, sliced

Dissolve Jello with boiling water in mixing bowl. Add frozen raspberries and crushed pineapple. The mixture will begin to jell. Pour 1/2 of the mixture in 9 x 13 inch Pyrex dish. Let set well in refrigerator until firm. Spread with sour cream - yogurt mixture and sliced bananas. Then spread rest of raspberry mixture over the sour cream evenly. The top may be decorated with pecans and additional sliced bananas. Leave in refrigerator until ready to use. Cut into squares. Can be served on lettuce leaf.

Serves 12.