#1178 - Strawberry Sour Cream Jell-O

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1 lb. frozen strawberries (thawed) or fresh sliced strawberries
1 - 20oz. can Dole crushed pineapple (drained)
2 bananas (peeled and sliced into coin shaped pieces--don't slice until ready to use)
1 - 8oz. Breakstone's sour cream

In a bowl add Jell-O and boiling water--stir until dissolved. Add the strawberries, drained pineapple, and banana pieces--stir. Pour half of the Jell-O/fruit mixture into a 2 or 3 qt. casserole dish--let it cool to room temperature, then refrigerate the casserole dish until it starts to gel. Remove from refrigerator, add the sour cream as the next layer in the casserole dish, then pour the rest of the Jell-O/fruit mixture on top of the sour cream--refrigerate until very cold.