1 can whole berry cranberry sauce
2 c. boiling water
2 regular size pkgs. strawberry Jello
1 (16 oz.) pkg. frozen strawberries, partially thawed
1 sm. can crushed pineapple
2 c. mashed bananas
8 oz. carton sour cream
1/2 c. chopped pecans

Mix boiling water and Jello until thoroughly dissolved, add all of the other ingredients except the sour cream and nuts. Pour 1/2 of the mixture into a dish and place in the ice box until well set. Leave the other 1/2 mixture sitting out where it will not congeal. When the first 1/2 is well set, mix the nuts and sour cream and spread over it. Then gently pour the remaining half of the Jello mixture over the sour cream and refrigerate until firmly set.