1 (8 oz.) can crushed pineapple in juice
2 (4 oz.) pkg. Jello lime or sugar free Jello gelatin
2 c. boiling water
1/2 c. sour cream
1 lg. banana (sliced)
pecans (halved)

Drain pineapple, reserve juice. Add water to juice to make 1 1/2 cups. Dissolve gelatin in boiling water, add juice. Measure 2 cups and chill until slightly thickened. Blend remaining gelatin into sour cream. Add pineapple and chill until thickened. Arrange banana slices and pecans in 1/2 cup of the clear gelatin in 5 to 6 cup ring mold. Add remaining clear gelatin and chill until set but not firm. Add creamy mixture. Chill until firm, at least 3 hours. Unmold. Garnish as desired. Makes 5 cups or 10 servings.