1 (6 oz.) box strawberry Jello
2 c. boiling water
1 lg. can crushed pineapple (drained)
2 (10 oz.) boxes frozen strawberries (thawed)
2 bananas (sliced)
1 c. chopped nuts
1 pt. sour cream

Mix all but sour cream together. Pour half of the mixture into a loaf Pyrex dish. Set the other half aside. Put the first part in the refrigerator to congeal. Spread the sour cream over the top of the congealed Jello. Pour the remaining mixture on top and refrigerate.