1 lg. pkg. raspberry or strawberry Jello
2 cans frozen raspberries or strawberries or 1 bag unsweetened frozen berries
1 can pineapple crushed in its own juice (regular size can, not short sm. one)
3 bananas, peeled & diced
1 c. sour cream

Dissolve Jello in 2 cups hot water. Put frozen berries in Jello to melt, stir once in a while. Put bananas and pineapple in Jello and 1 cup cold water. When berries are thawed, stir and put 1/2 of the mixture in a serving dish and refrigerate until firm (1 hour) leaving remainder sitting out on counter.

Stir sour cream to soften and smear onto set Jello. (Reserve 3 teaspoons for top.) Pour remaining Jello on top of sour cream and top with dollops of reserved sour cream. Refrigerate until firm. Makes a very nice salad for the holidays.