Strawberry-Banana Congealed Salad - cooking recipe

Ingredients

2 small strawberry jellos
2 (10 oz.) frozen sliced strawberries
1 (15 oz.) crushed pineapple, drained
3 bananas, mashed
1 pt. sour cream
1 c. boiling water
1 c. chopped pecans

Preparation

Dissolve jello in boiling water.
Fold in strawberries, pineapple, bananas and nuts.
Pour half of mixture into 9 x 12-inch glass pan (a glass bowl or parfait glasses may also be used).
Chill until firm.
Spread sour cream over the top.
Gently pour remaining 1/2 of mixture over the sour cream layer. Refrigerate until congealed.
Garnish as desired.