Jingle Bell Salad - cooking recipe

Ingredients

1 small pkg. strawberry jello
1 (10 oz.) pkg. frozen strawberries
1 banana
1/2 pt. sour cream
1 (6 oz.) can crushed pineapple

Preparation

Dissolve jello in 1 cup hot water.
Add strawberries; stir. Add pineapple and diced banana.
Pour half of mixture into an 8 x 8 x 2-inch dish.
Refrigerate until jello sets.
Spread sour cream on top.
Add remaining mixture.
Refrigerate for several hours. Cut into squares and serve.