Raspberry and Cream Squares
2 pkg. sugar-free raspberry Jello
2 cups boiling water
1 (12 oz) pkg. frozen red raspberries
3/4 cup Splenda
1 (13 oz) can crushed pineapple
1 cup fat free sour cream
2 large bananas, sliced or diced
Dissolve gelatin in boiling water, add frozen berries with Splenda. Stir until well mixed.
Fold in pineapple and bananas, pour 1/2 of mixture in a 9 x 13 pan.
Let set in refrigerator for 1 1/2 hours.
Remove and cover with sour cream and rest of Jello mixture.
Chill and serve.