Strawberry-Sour Cream Salad

2 (6 oz / 168 g) packages strawberry flavored gelatin
1 cup (240 ml) boiling water
2 (10 oz / 280 g) packages frozen strawberries (with juice), thawed
1 (16 oz / 448 g) can crushed pineapple, drained
3 medium bananas, mashed
1 cup (240 ml) chopped nuts
2 cups (480 ml) sour cream (16 oz / 448 g)

Combine gelatin with boiling water in large bowl.
  Stir until dissolved, then fold in strawberries with juice,
drained pineapple, bananas and nuts, all at once. 
 Turn half of strawberry mixture into 13x9-inch (32.5x23-cm) pan;
refrigerate until firm.  Spread with sour cream; 
gently spoon on rest of strawberry mixture. 
 Refrigerate until firm.  When ready to serve, cut into squares.