2 sm. boxes raspberry Jell-O
2 fresh bananas, sliced
1 8-oz. can crushed pineapple, undrained
1 can frozen raspberries
1 C. sour cream
2 C. boiling water
Pour raspberry Jell-O mix into a medium bowl (both boxes). Add boiling water. Stir until Jell-O is dissolved. Add frozen raspberries, stir until defrosted. Add entire can of undrained pineapple and sliced bananas and mix all together gently. Mixture will be very thick. Place half of this mixture in an 8-inch square pan. Place in refrigerator for approximately 20-25 minutes. This will set up very quickly.
Remove from refrigerator and cover with the sour cream. Gently pour the remaining mixture on top of the sour cream. Place in refrigerator again for another 20 minutes. Plate by cutting into small squares. You can use fresh raspberries for garnish if desired