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.