1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 sm. can crushed pineapples
1 bananas, mashed
1 pkg. frozen raspberries, thawed
1 sm. carton dairy sour cream

Reserve juice.

Mix Jello and water, stirring until Jello is completely dissolved. Drain raspberries and pineapple; combine juice to make 1 cup. Add to Jello. Add fruit and banana. Pour 1/2 of mixture into mold. Chill until fairly set. Spread with sour cream. Add remaining Jello mixture on top and refrigerate until firmly set.