Raspberry Jello

This is the one we always have on Thanksgiving

2 3oz. Packages raspberry jello (I always use sugar-free)
2 cups water
½ cup crushed raspberries (frozen is good, but drain them well)
1 small can crushed pineapple (drain thoroughly)
3 mashed bananas
8 oz. Sour cream (I use Cool Whip instead)

Mix jello as the instructions on the box tell you. Add the fruit; put half of the mixture into a dish and chill. Leave the other half in the bowl and don’t chill. When the half in the dish has chilled enough to set fairly well, spread it with the sour cream (Cool Whip) and then gently pour the other half of the jello mixture over that. Refrigerate several hours.