2 sm. pkgs. raspberry gelatin
2 c. boiling water
1 (10 oz.) pkg. frozen raspberries
1 (13 1/2 oz.) can crushed pineapples with juice
1 c. sour cream
2 lg. bananas

Dissolve gelatin in boiling water. Add berries and stir until thawed. Add pineapple and bananas. Pour 1/2 of mixture into mold or pan. Chill until firm. Spread sour cream over chilled gelatin. Pour remaining gelatin over sour cream; chill. Unmold onto serving platter and garnish.