1 pkg. (3 oz.) strawberry-banana Jello
1/2 c. boiling water
2 bananas
1 pkg. (10 oz.) frozen sweetened strawberries, thawed
1 can (8 oz.) crushed pineapple, drained
1 c. sour cream

Dissolve Jello in boiling water. Dice bananas and combine with thawed strawberries and their juice and pineapple. Add Jello mixture. Pour half of mixture into 8 inch square baking dish, cover and chill until firm (approximately 1 1/2 hours). Cover remaining Jello mixture and let stand at room temperature. When refrigerated portion is firm, spread with sour cream. Spoon remaining Jello evenly over cream. Cover and chill until firm (4 hours). Cut salad into squares to serve. 6 servings.