3 small packages strawberry Jello

2 packages frozen strawberries (10 oz. each)

1 large can crushed pineapple

3 bananas

1 sour cream (16 oz)

Boil 3 cups water & dissolve Jello. Add strawberries, pineapple and their juice to Jello. In a 9X13″ pan, line the bottom with sliced bananas. Pour 1/2 of the Jello mixture over bananas. Refrigerate until well set (several hours or overnight) Leave the other 1/2 of mixture out of the refrigerator so it does not set. When pan in refrigerator is set, spoon sour cream over top and spread to form a layer. Pour the remaining Jello mixture over the sour cream. Put back into the refrigerator until set (several hours).

This recipe is from Beth in 1981.