1 (6 oz.) pkg. strawberry Jello
1 env. Knox gelatin, dissolved in 1/3 c. cold water
1 (16 oz.) pkg. frozen strawberries
2 sm. cans crushed pineapple
3 bananas, cut up fine
1 (8 oz.) sour cream
3/4 c. chopped pecans (optional)

Pour 1 cup boiling water over Jello. Stir until well dissolved. Pour in gelatin and stir. Add strawberries, 1 cup cold water and stir well. Add pineapple and bananas.

Mix together well (grease container with mayonnaise). Pour half of above mixture into dish, refrigerate and allow to congeal. Leave other half out of refrigerator. After refrigerated mixture is congealed, spread sour cream over top. Pour remaining mixture over sour cream and sprinkle nuts on top.