1 (6 oz.) pkg. strawberry Jello
1 c. boiling water
2 (12 oz.) pkg. frozen strawberries, thawed
3 med. bananas, mashed
1 (20 oz.) can crushed pineapple
1 c. chopped pecans
1 c. sour cream
1 (8 oz.) cream cheese

Stir Jello in large bowl with boiling water until dissolved. Add strawberries with juice, drained pineapple, bananas and pecans. Pour half of mixture into 9 x 13 Pyrex and refrigerate until firm. Soften cream cheese and combine with sour cream. Spread evenly over chilled layer of Jello. Gently spoon on remaining Jello mixture. Chill until firm.