2 (sm.) or 1 lg. strawberry Jello
2 c. hot water
2 (10 oz.) pkg. frozen strawberries
3 med. size bananas, sliced
1 flat can crushed pineapple, drained
1 lg. carton sour cream
1/2 to 1 c. pecans or walnuts

Dissolve Jello in hot water and cool. Add crushed pineapple, bananas, nuts, and frozen strawberries (strawberries may be partially thawed before combining). Pour half the mixture in glass bowl or compote dish and let both parts congeal in refrigerator until firm enough to put sour cream on top of first part. Then pour other part of mixture on top of sour cream and add second half of sour cream (stir sour cream before applying).