Strawberry Sour Cream Banana Jello Salad

2 small boxes strawberry jello
2 (10 oz.) boxes frozen strawberries
2 mashed ripe bananas
1 1/2 c. boiling water
1 small can crushed pineapple
1 carton (8 oz.) sour cream

Dissolve jello in boiling water.  Add frozen strawberries and stir until they are thawed and the mixture begins to thicken.  Add the mashed bananas and pineapple.

Pour half of mixture into pan.  Chill until firm.   Next, spread with sour cream.  Finally add the remaining jello mixture and chill until firm before serving.

(To be sure jello salad is congealed, I sometimes add part of a package of plain gelatin to my jello before dissolving in hot wter).

This salad is colorful and should be served in squares on lettuce leaves.

Carol Sponberg