2 (3 oz.) pkgs. strawberry Jello
2 c. boiling water
2 (8 1/2 oz.) cans crushed pineapple
2 (10 oz.) pkg. frozen strawberries
2 bananas, cut up
1 (3 oz.) pkg. cream cheese, softened
1 c. dairy sour cream
2 tbsp. lemon juice
1/4 tsp. vanilla

Dissolve Jello. Add undrained pineapple and partially thawed strawberries. Chill until thick and syrupy. Fold in bananas. Pour half of mixture into lightly oiled 13"x9"x2" baking dish. Chill until set. Keep remaining at room temperature. Beat cream cheese and add sour cream, lemon juice and vanilla; blend well. Spread on Jello layer. Chill for 30 minutes. Top with remaining Jello. Chill until set.