1 (6 oz) pkg strawberry jello2 cups boiling water
1 (16 oz) container frozen sliced strawberries in sugar (do not drain)
1 (9 oz) can crushed pineapple (if you use the pineapple juice, cut down that much on the water)
2 ripe bananas, mashed
1 to 1 1/2 cups sour cream
Dissolve jello in boiling water. Add slightly thawed strawberries and pineapple. Chill for a few minutes until slightly thickened. Stir in the mashed bananas. Pour half of the jello into a lightly greased jello mold (I use vegetable oil). Chill this in the refrigerator for a few minutes until slightly set, just enough so the next layer of sour cream doesn't sink into the jello. Leave the other half of the jello on the counter...no need to put it in the refrigerator or it will set up too much. Spoon sour cream on top of the set jello and spread evenly to cover. Add the rest of the jello on top. Fill the jello mold all the way to the top. Chill overnight or until completly set.
To unmold the jello, run a knife around the edge of the mold. Place a platter or dinner plate on top of the mold. Carefully, flip over, shake back and forth and slowly remove the mold. If it doesn't unmold easily, place a warm wet dish towel over the mold for a few minutes. Or you may carefully dip the mold in a sink filled with a couple inches of warm water.
This recipe fills a 5 cup jello mold with just a little bit left over. This also looks pretty if you double the recipe and serve it in a 9x13 glass dish.