Strawberry Nut Salad - cooking recipe

Ingredients

2 pkg. strawberry jello (3 oz. each)
1 c. boiling water
1 (10 oz.) pkg. frozen strawberries, thawed
1 (No. 2) can crushed pineapple, drained (20 oz.)
3 bananas, mashed
1 c. pecans, chopped
1 pt. sour cream

Preparation

Dissolve jello in boiling water; fold in pineapple, strawberries, pecans and bananas.
Put half of mixture (about 3 cups) in refrigerator about 1 1/2 hours, leaving half of mixture at room temperature.
Spread the sour cream gently over the congealed half and add remaining mixture.
Refrigerate until ready to serve.