3 (3 oz.) pkgs. strawberry gelatin
1 c. boiling water
1 (10 oz.) pkg. frozen strawberries, thawed & undrained
1 (15 1/4 oz.) can crushed pineapple, undrained
3 bananas, sliced
2 c. sour cream, divided
1/2 c. chopped pecans

Dissolve gelatin in boiling water. Stir in fruit. Pour half of gelatin mixture into an 8 inch pan and refrigerate until firm. Store remaining gelatin mixture at room temperature.

Spread congealed gelatin with 1 cup sour cream. Spoon remaining gelatin over sour cream and refrigerate until firm. Top with remaining sour cream, spreading evenly. Sprinkle with pecans.