6 oz. strawberry Jello
20 oz. frozen strawberries (2, 10 oz. pkg.)
13 1/2 oz. can crushed pineapple
2 lg. ripe bananas, finely diced
1 c. sour cream

Dissolve Jello in 2 cups boiling water. Add frozen strawberries, stir occasionally until thawed. Add pineapple and bananas. Pour half into 8 x 8 x 2 inch pan. Chill firm. Spread evenly with 1 cup sour cream. Pour remaining Jello on top. Chill until firm.