2 pkgs. raspberry Jello or 1 lg. pkg.
2 c. hot water (boiling)
1 1/2 c. liquid made from water and drained pineapple juice

1 pkg. frozen raspberries (10 oz.) slightly thawed
1 (#2) can crushed pineapple, drained
2 mashed bananas
1 pt. sour cream

Add pineapple, raspberries and bananas to cooled Jello mixture. Put half into 9 x 12 pan and let stand until hard. Add 1 pint sour cream by spreading over jelled mixture. Pour rest of Jello on top and chill.