1 c. chopped nuts
1 (16 oz.) pkg. frozen strawberries
1 (8 oz.) can crushed pineapple, with juice
2 (6 oz.) boxes strawberry Jello
2 c. cold water
2 pkg. sour cream
3 c. hot water
3 lg. bananas, mashed

Dissolve Jello in hot water then stir in frozen strawberries until dissolved; add crushed pineapple and cold water. Pour half of mixture into a 13 x 9 x 2 pan or 2 1-quart molds and let chill.

To the other half of mixture; add mashed bananas and pecans. Cool but do not let set. Evenly spread sour cream over congealed mixture. Reserve some for top. Pour in remaining half of mixture and let chill until set.

Garnish with sour cream, whole strawberries and chopped pecans.