1 lg. pkg. strawberry Jello
1 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
1 (1 lb. 4 oz.) can crushed pineapple, drained
3 med. bananas, mashed
1 c. chopped pecans
1 pt. sour cream

Combine Jello in water, stirring until dissolved. Add strawberries with juice, drained pineapple, bananas, and pecans. Turn half of mixture into large mold. Refrigerate until firm, about 1 1/2 hours. Spread sour cream over refrigerated mixture. Gently spoon remaining half of Jello mixture into mold. Chill. Unmold just before serving.

Or, if in a hurry, blend sour cream into Jello mixture. Pour into mold; chill and unmold just before serving.