I serve this as a congealed salad at holiday meals.

Ingredients

　　Two 3-ounce packages strawberry Jell-O

　　1 cup boiling water

　　Two 10-ounce cartons frozen strawberries

　　1 cup chopped pecans

　　3 medium bananas, sliced

　　1 cup crushed pineapple, drained

　　1 cup sour cream

　　Dissolve Jell-O in boiling water. Add remaining ingredients except sour cream. Pour half of mixture in salad mold; let chill. Cover with layer of sour cream, then top with remaining half of mixture. Refrigerate; chill until firm.

　　Paula Deen's Kitchen Classics