1 large pkg. red jello
20 oz. strawberries
3 bananas
1 pt. sour cream
1 c. boiling water
1 large can crushed pineapple
1 c. chopped pecans

Mix fruits and nuts. Combine with cooled liquid jello. Congeal 1/2 mixture in 12 x 8 dish. Spread sour cream over congealed jello mixture. Top with remaining 1/2 jello mixture and refrigerate until firm.

May use 1 pint nonfat sour cream, 1/2 cup pecans instead of 1 pint sour cream and 1 cup pecans.