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This gelatin dish has creamy sour cream and crunchy pecans with the sweetness of bananas and strawberries.

Strawberry-Banana Salad

1 (6-ounce) package package strawberry gelatin
2 1/2 cups boiling water
1 (10-ounce) package frozen strawberries
3 bananas, peeled and mashed
1/2 cup chopped pecans
1 cup (8 ounces) sour cream

1. Dissolve strawberry gelatin in boiling water. Stir in strawberries and stir until thawed. Add bananas and pecans.
2. Pour half into an 8-inch glass dish and the other half in a bowl; refrigerate both until firm. Spread sour cream over mixture in glass dish; spoon remaining gelatin from the bowl on top of the sour cream. Refrigerate until firm, about 1 hour.

Makes 12 servings.