1 pkg. Knox unflavored gelatin
2 (3 oz.) pkgs. strawberry gelatin
1 c. boiling water
2 (10 oz.) pkgs. frozen sliced strawberries, thawed
1 can (4 oz.) crushed pineapple
3 med. bananas, mashed
1 pt. sour cream

Combine gelatins with boiling water and dissolve thoroughly.

Fold in strawberries, pineapple and bananas into the gelatin. (Make sure it's well blended.)

Put 1/2 of mixture into a 9x13 pan and freeze for 1/2 hour or until firm; keep other half warm on sink.

Remove first half from freezer and spread sour cream over top of mixture. Gently spoon remaining mixture on top of sour cream. Freeze or refrigerate and serve icy cold.