2 lg. pkg. strawberry banana Jello (or strawberry)
1 1/2 c. boiling water
2 (10 oz.) pkg. frozen strawberries, thawed (approximately 3 c.)
1 (14 oz.) can crushed pineapple, drained
3 chopped or mashed bananas
1/2 c. chopped nuts
1 pt. sour cream

Combine Jello and boiling water, fold in remaining ingredients EXCEPT SOUR CREAM. Pour 1/2 mixture into 12 x 8 x 2 inch pan. Chill until firm. (I use round bundt cake tin.) Spread with sour cream. Gently spread remaining mixture over top. Chill until firm.