Small mold
2 (10 oz.) pkgs. frozen raspberries, thawed
2 (3 oz.) pkgs. raspberry jello
3 1/2 c. liquid (from raspberries plus water)
1 c. sour cream
2 bananas, sliced

Drain raspberry juice and add water equal to 3 1/2 cups liquid. Heat 2 cups of liquid to boiling. Add jello plus other 1 1/2 cups cold liquid. Put in refrigerator until jelly substance.

Fold in raspberries. Put half of mixture in an oiled 6-cup mold. Refrigerate until firm. Add sour cream and sliced bananas. Gently cover with remaining jello.