#1252 - Sour Cream Strawberry Salad

(by Shirley McNevich)

1 - 6oz. box strawberry Jell-O
1 - 8oz. can Dole crushed pineapple (drained)
2 - 10oz. bag frozen sliced strawberries (thawed--do NOT drain)
1 cup boiling water
3 bananas (peeled and sliced into coin shaped pieces--don't slice until ready to add)
1 cup chopped walnuts (optional)
1 pint Breakstone's sour cream

In a large pot add Jell-O and boiling water--stir until dissolved. Add drained crushed pineapple, thawed strawberries (and juice), sliced bananas and nuts--stir until mixed. Scoop half of the mixture into a 2 qt. casserole dish and refrigerate it for 2 hours or until firm. Remove from refrigerator, spoon all of the sour cream over the top and smooth it out. Scoop the rest of the strawberry mixture on top of the sour cream. Refrigerate overnight before serving.