2 pkgs. (3 oz.) strawberry Jello
2 c. hot water
2 (10 oz.) containers of frozen strawberries (add to hot water)
1 (13 oz.) can crushed pineapple juice
1 qt. sour cream
2 to 3 chopped bananas

Mix all the ingredients together, except the sour cream. Freeze half of the mixture in a 13 x 9 inch baking dish. When Jello looks about half frozen, remove from freezer and spread the sour cream on the top of the frozen mixture, then put the remaining Jello mixture on the top of the sour cream. Place back into the freezer. Be sure and do not freeze Jello completely.