Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1 (6 oz) strawberry Jello®
- 1 cup boiling water
- 2 (10 oz) package frozen strawberries, thawed
- 1 lb (8 oz) crushed pineapple, drained
- 1 cup pecans, chopped
- 3 medium bananas
Mix all together and add to strawberry mixture. Pour half in a bowl and chill. When almost firm, add 1 pint sour cream on top, then the rest of mixture. Chill.