1 large strawberry jello dissolved in 2 cups boiling water
2 10 oz pkgs sliced frozen strawberries (thawed WITH juice)
2 small cans crushed pineapple with juice
3 or 4 medium firm bananas, sliced
1 pkg Knox gelatin dissolved in 1 T cold water (Doesn’t seem to make a difference if added or not)
1 1/2 cups chopped pecans
Mix everything and pour half of it in a mayonnaised mold (I use mayo to coat the mold …I use a bundt pan)
When firm, spread with 1/2 pint sour cream, but don’t let sour cream touch the sides of pan. Gently pour over the rest of jello mixture so it surrounds the sour cream layer.
This makes a large mold.
(Or you can make it in a 9×13 pan and layer it in the pan. Then just scoop it out. It is definitely easier.)