1 (6 oz.) pkg. strawberry Jello
1 c. boiling water
3 med. bananas, mashed
1 c. chopped pecans or walnuts
1 (10 oz.) pkg. frozen strawberries (thawed and drained)
1 (20 oz.) can crushed pineapple (drained)
1 pt. sour cream

Combine Jello and boiling water. Stir with a rubber spatula until Jello is completely dissolved. Cool. Add bananas, pecans, strawberries and pineapple to gelatin and stir until blended. Divide this mixture in half and pour half into 8x12 inch pan. Refrigerate until set, about 1 hour. (Keep the remaining half of the mixture at room temperature.)

Spread sour cream evenly over the partially set Jello. Pour remaining half of Jello over sour cream. Cover and refrigerate until set, about 1 1/2 hours or overnight. Serves 12.