2 (3 oz.) boxes strawberry Jello
16-20 oz. pkg. frozen strawberries
20 oz. can crushed pineapple
3 ripe bananas, mashed
1 c. chopped walnuts
16 oz. sour cream

Dissolve Jello in 1 cup boiling water. Add thawed strawberries and juice, drained crushed pineapple, bananas and walnuts. Mix. Pour half of the mixture into a 13 x 9 inch baking pan or dish. Chill until firm, about 1 hour. When firm, spread with sour cream and add remaining Jello mixture. Chill until firm. Serve. 1/2 recipe fills tupperware mold 3/4 from top.