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1 large strawberry Jello
½ cup chopped nuts
2 (10 oz) frozen strawberries, thawed, not completely
2 bananas; mashed
1 large can crushed pineapple; drained
16 oz sour cream

Dissolve Jello in 1½ cups hot water. Add pecans, strawberries, mashed bananas, and drained pineapple. Pour in 9×13 Pyrex dish and set until firm. Cover and seal the top with sour cream that has been beaten by hand.