2 pkgs. strawberry Jello
1 pkg. lemon Jello
3 c. boiling water
2 pkgs. frozen strawberries
1 med. can crushed pineapple
2 crushed bananas
1/2 c. chopped pecans
1 pt. sour cream

Combine Jellos and boiling water; immediately add strawberries, pineapple, bananas, and nuts. Divide mixture; refrigerate 1/2 of it in a flat Pyrex dish until firm. Smooth the sour cream evenly over firm Jello; top with remaining Jello and refrigerate until set. Serves 10-12.