1 (6 oz.) strawberry Jello
1 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, thawed (save juice)
1 lg. can crushed pineapple, drained
2 med. ripe bananas, crushed
1 c. chopped walnuts
1/2 to 3/4 pt. sour cream

Combine Jello and boiling water. Fold in fruit, strawberry juice and nuts. Put 1/2 mixture in 9 x 13 inch baking dish and refrigerate until firm. Spoon on a layer of sour cream, then top again with Jello mixture. Refrigerate until firm. Cut into squares and serve on lettuce.

Cut recipe in half for square pan, smaller quantity.