2 (10 oz.) pkgs. frozen sliced strawberries in syrup
4 ripe bananas
1 (12 oz.) can crushed pineapple, drained
1 (16 oz.) container sour cream
1 (12 oz.) pkg. chopped walnuts (optional)
In a large bowl, mash the bananas and then add the pineapple. Mix together. Prepare the gelatin
according to the package directions, using only 1 c. of boiling water, then only 1 c. of the cold water. Add to this
the banana-pineapple mixture. Then add the frozen strawberries and the walnuts, if using, until well blended.
Refrigerate the gelatin mixture for 1 hour until thick. Pour 1/2 of the mixture into a 9 x 13-inch dish. Then
spread the sour cream on top of the layer until completely covered. Pour the remaining gelatin mixture on top of the
sour cream layer and spread evenly. Refrigerate until firm.