1 (6 oz.) box strawberry Jell-O
2 (10 oz.) small frozen strawberries
1 1/2 c. boiling water
1 c. crushed pineapple
2 large bananas
1 (8 oz.) carton sour cream

Dissolve Jell-O in water. In a bowl, mash bananas and thawed strawberries, crushed pineapple and Jell-O mixture. Pour half of this mixture into 9 x 13-inch cake pan. Refrigerate until mixture has set. Take out of refrigerator, spread sour cream and add remaining mixture over this and refrigerate again. Cut in squares and serve.