Strawberry-Banana Salad - cooking recipe

Ingredients

3 (3 oz.) pkg. strawberry jello
1 c. boiling water
1 (10 oz.) pkg. frozen strawberries, thawed and drained
3 bananas, sliced
2 c. sour cream, divided
1/2 c. chopped pecans

Preparation

Dissolve the jello in the boiling water.
Stir fruits into jello liquid.
Pour half the jello mixture into an 8-inch pan and refrigerate until firm.
Keep remainder of jello mixture at room temperature.
Spread congealed mixture with 1 cup sour cream. Spoon remaining jello mixture (room temperature) over sour cream and refrigerate until firm.
Top with remaining sour cream, spreading evenly.
Sprinkle with pecans.