STRAWBERRY NUT SALAD

2 packages (3 oz each) strawberry gelatin
1 cup boiling water
2 packages (10 oz each) frozen strawberries, thawed and drained
2 bananas, mashed
1 (20 ounce) can crushed pineapple, drained
1 cup pecans, chopped coarsely
16 ounces sour cream
lettuce leaves (to serve)

Dissolve gelatin in boiling water. Add strawberries, drained pineapple, bananas and nuts. Put half of mixture in rectangular glass dish; refrigerate until firm.

When congealed, spread sour cream over top of this layer. Pour balance of gelatin mixture over sour cream. Refrigerate until firm.

TO SERVE:
Cut into squares; arrange on lettuce.

Servings: 8
Source: Women's Circle magazine