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STRAWBERRY NUT SALAD
From Phyllis White
1 large pkg. strawberry jello
1 cup boiling water
1 cup pecans, chopped
5 medium bananas, mashed
2 10-oz. pkgs. frozen strawberries, thawed
1 large 20-oz. can crushed pineapple, drained
1 pint sour cream
Dissolve jello in boiling water.
Add all other ingredients, except the sour cream.
Turn half of the mixture into a bowl and refrigerate until firm, about 1 hour.
Spread layer of half of the sour cream and add rest of strawberry mixture.
Refrigerate and when firm add the rest of the sour cream.
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