2 sm. pkgs. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, thawed
2 sliced bananas
2 to 4 c. sour cream, soft
1 can crushed pineapple (13 or 20 oz.)

Dissolve Jello in water. Add strawberries and pineapple. Add bananas. (At this time you may add miniature marshmallows, optional.) Pour half of mixture into a 9 x 13 inch cake pan. Chill until set. (Do not refrigerate remaining Jello mixture.) Spread 2 to 4 cups sour cream on top of chilled Jello in pan. Pour remaining Jello on top and chill to set. Cut into squares.