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2 (3 oz.) pkgs. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
13 1/2 oz. can crushed pineapple
2 lg. bananas, sliced
1 c. sour cream

Dissolve both packages Jello in 2 cups boiling water. Add frozen strawberries and stir until dissolved. Add canned pineapple and sliced bananas. Pour half into 8 x 8 x 2 inch mold sprayed with Pam. Refrigerate until firm. Spread with sour cream. Add remaining Jello mixture.