20strawberriesdivided and thinly sliced, fresh or frozen
1cupsour creamregular or light
Pour package of jell-o into a medium bowl.
Pour boiling water over strawberry jello and mix until gelatin is fully dissolved.
Add in crushed pineapple and bananas and stir well.
Add in 12 strawberries and mix until all fruit is covered
In a small bowl, stir sour cream until it becomes creamy and loosened up a bit.
In a medium-sized bowl or 9x13" baking pan, pour half the gelatin mixture. To help the jello set up a bit quicker, place the pan into the freezer for 5-10 minutes or until the jello has started to set.
Carefully ladle the sour cream over the jello and spread in an even layer.
Carefully pour the other half of the jello mixture over the sour cream.
Cover and refrigerate for at least 3 hours
Top with a sliced strawberry.
If you are using mini trifle bowls, you should get about 5 trifle bowls out of this recipe.