2 small pkg. strawberry jello
2 cups hot water
2 small pkg. frozen strawberries
1 can crushed pineapple, undrained
1 banana, mashed
1/2 pint sour cream
In a bowl, dissolve jello in 2 cups hot water. Let cool slightly. Add strawberries and crushed pineapple. Add banana and blend.
Place in 8 x 12 x 2-inch pan, filling it 2/3 full. Place in icebox. When set, place layer of sour cream on top. Then pour rest of strawberry mixture on top. Return to refrigerator to set.
From: Wabash Valley Family Favorites cookbook. Submitted by Ada Hodge.