Christmas Salad - cooking recipe

Ingredients

2 pkg. strawberry jello
1 c. boiling water
1 c. cold water
1 small can crushed pineapple
3 ripe bananas, mashed
1 pkg. frozen strawberries, thawed
1 c. pecan pieces
1 (12 oz.) carton sour cream

Preparation

Dissolve jello in hot water; add cold water.
Add remaining ingredients, except sour cream.
Pour half of jello in oblong Pyrex dish.
Chill until firm.
Spread sour cream over mixture; add remaining jello.
Chill 4 to 6 hours or overnight.
Yield: 10 to 12 servings.