Step 1

Empty the jello package into a large bowl. Carefully pour the boiling water over the top, then stir until the jello is dissolved.

Step 2

Add the frozen strawberries and stir until mostly thawed. Pour this mixture into a large blender.

Step 3

In a small bowl, roughly mash together the banana and lemon juice. Add this to the blender.

Step 4

Add the 2 cups of sour cream. Blend for about 30 seconds, some lumps are okay.

Step 5

Prepare a jello mold or a 10-12 cup bundt pan with nonstick spray. (Or just use a pretty bowl, no need to spray).

Step 6

Pour the jello into the prepared pan, cover tightly, and refrigerate for several hours or overnight, until completely chilled.

Step 7

To invert the jello, place a plate over the mold and flip. If the jello doesn't come out, fill a large bowl with hot water and hold the bottom of the mold in the water for no more than 1-3 seconds, then invert again. (This will help melt the outer edge, releasing the jello.)

Step 8

Serve the jello with fresh strawberries.