2 pkgs. strawberries (10 oz.), frozen ones
1 can (1 lb. 4 oz.) crushed pineapple
3 bananas, mashed
1 lg. box or 2 sm. boxes Jello (strawberry or raspberry)
1 pt. sour cream

Dissolve Jello in 1 cup hot water. Pour fruit and fruit juice into Jello. Pour half of mixture into 9 x 13 inch pan. Refrigerate and let thicken. Spread thickened Jello with sour cream and pour reserved Jello on top. (To prevent second half of Jello mixture from thickened, keep out of refrigerator.) Chill and serve.