1 (6 oz.) pkg. strawberry jello
1 c. boiling water
2 (10 oz.) pkgs. frozen raspberries, thawed
3 med. bananas
1 c. chopped pecans
1 pt. sour cream
8 oz. can crushed pineapple, drained

In a large bowl, dissolve jello in water. Add remaining ingredients except sour cream. Pour 1/2 mixture into 8 x 12 inch glass dish. Chill until firm. Do not put reserved jello mixture in refrigerator while first layer is chilling. When chilled, spread sour cream over top. Then spoon rest of jello over sour cream and chill until very firm. Serves 16.