2 pkgs. strawberry Jello
3 lg. bananas
1 c. sour cream
2 (10 oz.) pkgs. frozen strawberries
1 (20 oz.) can crushed pineapple
1 c. water

Thaw strawberries. Drain juice from berries and pineapple. Heat juice and water to boiling. Pour over Jello; stir until thoroughly dissolved. Refrigerate until slightly set. Mash bananas and strawberries; mix with the pineapple. Then fold into the Jello. Pour half of this mixture into a Pyrex dish. Place in refrigerator to congeal thoroughly. Leave remaining portion at room temperature. When mixture is set, cover with the sour cream, then add the remaining mixture of Jello and fruit. Chill at least 3 hours. Cut into squares and serve on beds of lettuce.