Strawberry Congealed Salad - cooking recipe

Ingredients

2 pkg. strawberry Jello
2 pkg. (10 oz.) frozen strawberries
2 cups boiling water (may include pineapple juice)
2 small cans crushed pineapple, drained
2 medium bananas (chopped, opt.)
1 cup nuts
1 pint sour cream (may use less)
1 envelope gelatin

Preparation

Dissolve Jello in boiling water.
Soften gelatin in cold liquid before adding to hot liquid.
Add strawberries, pineapple, and nuts.
Pour half of mixture in pan.
Place in refrigerator until it jells.
Jell remaining half to thick pouring consistency. Spread sour cream on first mixture and pour remaining half on top.
Jell and cut in squares.
Serve on lettuce.