1 (3 oz.) raspberry Jello
1 1/4 c. boiling water
1 (10 oz.) pkg. partially thawed raspberries
1 (8 oz.) can crushed pineapple, drained
1 sliced banana
1/2 c. chopped pecans or walnuts (optional)

Add water to Jello and stir until dissolved. Add raspberries and stir until thawed. Chill until thickened. Add remaining ingredients and chill until solid. Add topping.

TOPPING:

1 c. sour cream
1 c. miniature marshmallows
1 tbsp. sugar

Mix and spread over thickened Jello. Chill overnight. Can easily be doubled for 13x9 oblong pan.