2 (3 oz.) pkgs. strawberry jello
1 1/2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
1 (8 oz.) can crushed pineapple
2 lg. ripe bananas
1 c. sour cream

Dissolve 2 packages jello in boiling water. Add 2 packages of frozen strawberries; stir until thawed. Add the can of crushed pineapple (do not drain). Add 2 bananas, finely diced.

Pour half of the mixture into a 6-cup jello mold. Chill until firm. Leave remaining mixture unrefrigerated. When first portion is firm, spread sour cream evenly without touching sides of mold. Pour remaining jello mixture on top. Chill until firm.