Strawberry Salad

2 1-lb cartons of sliced strawberries in syrup frozen
4 ripe bananas
1 12-oz can of crushed pineapple (drained)
1 large box of strawberry Jello
16-oz container of sour cream
12-oz package of chopped walnuts (optional)

In a large bowl, mash the bananas and then add the drained pineapple. Mix together.

Prepare Jello as instructed except use only 1 cup of boiling water instead of the recommended 2 cups until dissolved.

Then add 1 cup of cold water and add this to the bananas and pineapple.

Then stir in the frozen strawberries and nuts to mixture until well blended.

Set bowl in refrigerator for 1 hour until thick. Pour half of the mixture into a 9x13 oblong dish.

Then spread the sour cream on top of mixture until covered.

Pour the other half of mixture on top of sour cream and spread evenly. Refrigerate again until firm.