2 pkg. strawberry Jello
1 pkg. raspberry Jello
1 c. pineapple juice
1 lg. can crushed pineapple
2 pkg. fresh strawberries, cleaned, halved & sweetened
3 ripe bananas, mashed
1 pt. sour cream

Dissolve Jello in 2 cups boiling water. Add pineapple juice. Put in refrigerator to congeal to syrupy stage. Mix fruits well and add to Jello. Cover bottom of loaf pan or 13 x 15 inch pan, using half the mixture. Put remainder in refrigerator to congeal more. Slowly and gently spread sour cream (using a little more if necessary) over the mix. This will give an effect of frosting between the layers.

When balance of mix has congealed more, gently pour over the sour cream spread, using a cup or small dish. Cover with foil and refrigerate several hours before serving. Can be made the night before.