This is a vintage recipe, filled with the wonderful blended flavors of strawberries, bananas and pineapple. The sour cream layer in the middle gives a tangy counterpoint to the sweetness of the Jell-O and fruit.  It works for dessert too.

Ingredients:

• 1 large box (6 ounce) strawberry or strawberry/banana Jell-O (regular or sugar-free)
• 1 c boiling water
• 3 bananas, peeled and mashed (I put the bananas on a plate and mash them with the tines of a fork.)
• 2 (10 ounce) packages frozen strawberries with juice, defrosted
• 1 (20 ounce) can crushed pineapple, drained
• 1/2 – 1 c chopped pecans, toasted (optional)
• 1 1/2 c sour cream, can use regular or light

Directions:  

1. In a large bowl, stir Jell-O and the 1 cup boiling water together until the jello is completely dissolved.
2. Add the mashed bananas, strawberries with juice, drained crushed pineapple, and pecans (optional).
3. Stir to blend.
4. Pour half of the Jell-O mixture into a 9″ x 13″ glass dish.
5. Spread evenly.
6. Chill until set. This goes quickly because of the low moisture content in the Jell-O.
7. Set aside the other half of the jello – do not chill or else it will set.
8. Once the jello in the dish has set, gently spread the sour cream evenly over the Jell-O. Before spreading the sour cream, you may want to stir it to loosen it and make it more of a spreading consistency.
9. Pour the remaining half of the Jell-O mixture over the sour cream, gently spread evenly, cover.
10. Chill until jello is set.
11. The Jell-O can be cut into squares if desired for serving. Otherwise – serve it family style and let everyone scoop out their desired portion.

Servings: 12 -15 servings

Source: Terri @ that’s some good cookin’.  Recipe given to me by my Grandmother, Thelma Lucille Bates