1 lg. pkg. strawberry Jello

Dissolve in 1 1/2 cups boiling water (stir thoroughly). 1 can crushed pineapple, including juice 2 lg. mashed bananas

Mix all together. Pour 1/2 contents into mold (oiled) or 7x9 dish. Refrigerate until firm. When firm, place 1/2 PINT SOUR CREAM over molded Jello, then gently spoon remaining Jello over cream. Refrigerate until served.