1/2 pint sour cream
1/2 cup chopped pecans
1 6oz. pkg. strawberry Jello
1 cup boiling water
20oz. pkg. frozen strawberries
1 cup crushed pineapple
3 medium-size bananas, mashed
Recipe
In a large bowl mix Jello with boiling water, cool; fold in frozen berries, nuts, pineapple and bananas. Turn HALF of mixture into a large Pyrex baking dish (abt. 10" x 14" x 2")
Chill until firm, then, spread on sour cream and gently spoon on remaining Jello mixture. Chill for at least an hour.