1 lg. box strawberry Jello
2 c. boiling water
1 lg. box strawberries
1 sm. can (drained) pineapple
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla
1/2 pt. whipping cream
2 bananas, chopped
1/2 c. finely chopped nuts

Use 9 x 13 inch Pyrex container. Dissolve Jello in boiling water. Reserve 1/4 cup for icing. Add strawberries, pineapple and bananas. Chill until firm, then top with icing. For TOPPING: Soften cream cheese and beat in powdered sugar, add vanilla and whipped cream. Add the 1/4 cup of Jello. Spread on top of Jello mixture. Sprinkle top lightly with the 1/2 cup chopped nuts. Make one day before serving.