6 oz. strawberry Jello
1 c. boiling water
2 boxes frozen strawberries
3 bananas, mashed
1 can (16 oz.) crushed pineapple, drained
1 c. chopped pecans
1 c. sour cream

Dissolve Jello in hot water. Cool a few minutes. Add all ingredients except cream. Spread half of mixture in a 9 x 13 inch pan. Refrigerate for 1 hour. Then spread sour cream over top. Add remaining strawberry mixture over cream, making 3 layers. Refrigerate. Serve on lettuce with a dab of mayonnaise for salad. Can be used as dessert by omitting lettuce and using Cool Whip or whipped cream. Takes 3 to 4 hours to chill. Serves 12 to 15.

TOPPING VARIATION: Make the Jello mixture as directed above excluding the pecans and sour cream. Pour into a mold and chill until firm. Make a topping by whipping an 8 ounce package of cream cheese with 3/4 cup salad dressing. Add 1/2 cup chopped pecans. Spread over chilled mold.