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1 lg. or 2 (3 oz.) strawberry or strawberry banana Jello
2 c. boiling water
1 lg. pkg. frozen sliced strawberries
1 can crushed pineapple, drained
2 ripe bananas, mashed
1 pt. sour cream

Dilute Jello in boiling water, immediately put in frozen berries when all dissolved. Add pineapple and bananas. Stir thoroughly and pour half in mold, refrigerate mold and let rest stand in room. When firm spread sour cream over it and then add remaining Jello and refrigerate again. I use a 9 x 13 cake pan and cut into squares for serving.