2 (3 oz.) pkgs. strawberry jello
2 c. boiling water
2 pkg. frozen strawberries
13 oz. can crushed pineapple
2 finely chopped bananas
1 pt. sour cream

Dissolve jello in boiling water. Thaw frozen strawberries by stirring into hot jello. Add crushed pineapple and bananas. Put 1/2 of this mixture into long pyrex dish and place in refrigerator to cool (about 1 1/4 hours). Leave remaining 1/2 at room temperature, while that in dish sets. Cover chilled jello with sour cream. Pour remaining jello mixture over sour cream. Chill.