2 sm. boxes strawberry Jello or 1 lg.
1 c. boiling water
1 sm. can drained, crushed pineapple
2 mashed bananas
2 (10 oz.) cartons frozen strawberries with juice
1 c. pecans, chopped
1 (8 oz.) carton sour cream

Dissolve Jello in boiling water; add pineapple, bananas, frozen strawberries with juice, and pecans. Pour 1/2 mixture into long Pyrex dish. Chill until firm. Leave the other half out so it will stay liquid. When the first half gels, spread sour cream over top, then add rest of Jello on top and chill. Serves 8.