1 (6 oz.) pkg. strawberry Jello
1 c. boiling water
3 bananas, mashed (1 c.)
1 (20 oz.) can crushed pineapple
1 c. chopped nuts
1 pt. sour cream
2 (10 oz.) pkg. frozen strawberries, drained

Mix Jello and boiling water; let cool. Add bananas, strawberries, pineapple and nuts. Pour half into 9 x 12 inch pan. Refrigerate until firm, about 60 minutes.

Let remainder of salad sit at room temperature. When refrigerated Jello is firm, spread sour cream over it and top with remaining salad. Refrigerate at least 2 hours before serving.